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Butter Pecan Chocolate Fudge




Source of Recipe


Pampered Chef


List of Ingredients





1 package (6 ounces) pecan halves
1 cup (6 ounces) butterscotch morsels
1 container (16 ounces) prepared vanilla frosting, divided
1 package (8 ounces) semi-sweet chocolate squares for baking, coarsely chopped, divided
1/2 teaspoon vegetable oil



Recipe



Preheat oven to 350?F. Spread pecans in even layer over bottom of Small Bar Pan; bake 20 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely. Remove nuts from bar pan.

Line bottom of bar pan with 81/2 X 10-inch square of Parchment Paper. Combine butterscotch morsels and half of the frosting in Small (2-qt.) Saucepan. Heat over low heat, stirring until melted and smooth. Add nuts, stirring to coat evenly. Spread butterscotch mixture evenly over parchment paper using Small Spreader.

Reserve 1/2 cup of the chopped chocolate for garnish. In same saucepan, combine remaining chocolate and remaining frosting. Heat over low heat, stirring until melted and smooth. Carefully pour chocolate mixture over butterscotch layer in bar pan; spread evenly using Small Spreader. Refrigerate 10 minutes or until set.

Invert bar pan onto cutting board. Carefully peel parchment from fudge. Place reserved 1/2 cup chocolate and oil in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until melted, stirring every 30 seconds. Spread chocolate over top of fudge. Refrigerate 15-30 minutes or until firm. Cut into 64 squares. Store in tightly covered container in refrigerator.

Yield: 64 pieces