Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
12 oz Semisweet chocolate chips
1/2 c Irish cream liqueur, such as
-Bailey's
1/4 c Whipping cream
2 c Pecan pieces

Conventional method: Stirring constantly, heat chocolate, Irish cream
liqueur and whipping cream in a double boiler over medium heat until
chocolate is melted and mixture is smooth. Remove from heat and stir
in pecans.

Drop by teaspoonfuls onto wax paper; cool until set, about 1 hour.
Remove from wax paper and store in airtight container.

Microwave method: Place chocolate, Irish cream liqueur and whipping
cream in microwave-safe dish; cover with paper towel or wax paper.
Cook on medium (50 percent power), turning bowl 1/2 turn and stirring
2 times until chocolate is melted and mixture is smooth, about 2 to 2
1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper;
cool until set, about 1 hour. Remove from wax paper and store in
airtight container.

Per candy (based on 24 candies): 152 calories (4 percent from
protein, 32 percent from carbohydrate, 64 percent from fat), 2 grams
protein, 10 grams carbohydrate, 12 grams fat, 3 milligrams
cholesterol, 6 milligrams sodium. Exchanges: 1/2 fruit, 1 1/2 fat.

Makes 20 to 24 candies.

From the Oregonian's FOODday, 2/9/93.

Posted by Stephen Ceideburg

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