Chocolate Covered Pecan Clusters

14 Dec

I chose this recipe because I needed something easy and crowd-pleasing (I hope!) to make for our cookie exchange, as I was traveling the night before our meeting.  There are only 3 ingredients, and you can make ahead and freeze them.  I used Baker’s Semi-Sweet Chocolate, but for those who like very sweet chocolate desserts, you can substitute Baker’s “German’s Sweet Chocolate.”

  • 3 tablespoons salted butter, melted
  • 3 cups pecan pieces
  • 12 (1 ounce) squares of semi-sweet chocolate

Preheat oven to 300 degrees.   Toss pecans with melted butter, and spread evenly on 15x10x1 inch jellyroll pan.  Bake for 25 minutes, stirring the pecans every 8 or 9 minutes.

Once the pecans are out of the oven, microwave chocolate squares according to package directions (two or three minutes are usually enough).  Once the chocolate is melted, add the roasted pecans and stir until completely coated.  Drop mixture by the tablespoon onto wax paper.  Let clusters cool completely, then freeze for 30 minutes to set.   They will keep in the freezer or refrigerator;  just be sure to bring them to room temperature when ready to serve.  Yield: about 3 dozen.


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