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MCR: Cappuccino-Pecan Nuggets -- e-w

Source of Recipe

Dessert du Jour – e-mail
MCR: Cappuccino-Pecan Nuggets -- e-w
Yield: 36 servings.

1/4 cup packed brown sugar
1 tablespoon instant espresso coffee (dry)
2/3 cup sweetened condensed milk
12 ounces vanilla-flavored candy coating (almond bark) -- chopped
12 vanilla or chocolate caramels
1/4 cup semisweet chocolate chips
1 tablespoon whipping (heavy) cream
72 large pecan halves (about 1-1/2 cups)
10 ounces milk chocolate, semisweet or bittersweet baking chocolate -- chopped
3 tablespoons shortening

Optional: Finely chopped pecans, instant espresso coffee (dry) or baking
cocoa -- if desired

Line square pan, 8 × 8 × 2 or 9 × 9 × 2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.

Mix brown sugar and 1 tablespoon coffee in 8-cup microwavable measuring cup. Stir in milk. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until boiling. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.

Place caramels, chocolate chips and whipping cream in 2-cup microwavable measuring cup. Microwave uncovered on Medium (50%) 1 1/2 to 2 1/2 minutes, stirring every minute, until mixture is almost melted. Stir until smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.

Cover cookie sheet with waxed paper.

For each nugget: Roll 1/2 teaspoon caramel-chocolate mixture into ball. Press 2 pecan halves on ball in sandwich shape, flattening ball slightly between bottom sides of pecan
halves. Flatten slightly and shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.

Cover cookie sheet with aluminum foil.

Place chocolate and shortening in microwavable 4-cup measuring cup or bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring every minute, until chocolate is almost melted. Stir until smooth.

Dip 1 nugget at a time into chocolate, using fork, until coated. Place on foil-lined cookie sheet.

Immediately sprinkle some of the nuggets with finely chopped pecans, coffee or cocoa; if desired Drizzle some of the nuggets with remaining melted chocolate if desired. Refrigerate about 10 minutes or just until set.

Serve at room temperature. Store in airtight container at room temperature.

One nugget (w/o ‘optional’ items included) equals: 165 Calories; 10g Fat; 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 32mg Sodium +++EXC: 1/2 Starch; 2 Fat; 1 Other Carbohydrates +++WWP: 4