Easy Caramel Nut Chocolate Cups Recipe | [Your Brand/Website Name]

Caramel-Nut Chocolate Cups

YIELD Makes 36 candy cups

INGREDIENTS

36 Chocolate Cups (recipe) or purchased chocolate liqueur cups 3/4 cup plus 36 pecan halves, divided 3/4 cup caramel ice cream topping 1‑1/8 cups semisweet chocolate chips 1‑1/2 teaspoons shortening

PREPARATION:

1. Prepare Chocolate Cups; set aside.
2. Preheat oven to 375°F. Spread pecans on baking sheet. Bake 8 to 10 minutes or until golden brown, stirring frequently. Remove from baking sheet; cool. Chop 3/4 cup pecan halves into uniform pieces. Reserve 36 pecan halves.
3. Spoon scant 1 teaspoon caramel topping into each Chocolate Cup. Top each with 1 teaspoon chopped pecans, pressing gently; set aside.
4. Fill bottom pan of double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place chocolate chips and shortening in top of double boiler. Stir until chocolate is melted. Remove from heat.
5. Spoon scant 1 teaspoon melted chocolate around perimeter of each cup; smooth toward center until cup is fully covered. Immediately place one toasted pecan half in center. Let stand in cool place until firm. Store at room temperature in airtight container.

This recipe appears in: Candy