Best 7 Chocolate Pecan Sugar Drops Recipes

SUGAR-FREE CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• In a stand mixer add the eggs and 1/4 cup Swerve and blend on high until smooth. Set aside.
• Melt the butter in a sauce pan over medium heat and add the rest of the swerve, maple syrup and molasses. Stir constantly until melted and combined.
• Whisk in the cream and arrowroot and bring to a boil.
• Continue to stir and simmer for 3-4 minutes until it starts to thicken.
• Turn off the heat and add the vanilla extract, stevia, salt and chocolate chips.
• Stir until chocolate chips are all incorporated and melted, no lumps.
• Slowly add in some of the chocolate into the egg mixture to temper it and stir well.
• Add the rest of the egg mixture into the chocolate mixture.
• Stir in the 1 cup of chopped pecans and pour into prepared crust.
• Top with remaining pecan halves to decorate top.
• Cover the edges of the crust with aluminium foil and bake 50-55 minutes or until the center comes out clean with a skewer.
• Cool 2 hours then refrigerate.
• Warm individual pieces for 30 seconds in microwave or reheat pie in oven at 325 degrees for about 15-20 minutes.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

CHOCOLATE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

CHOCOLATE PECAN DROPS

Steps:

• 1. In a bowl stir cereal and pecans.Mix well. Place peanut butter and chocolate morcels in a small bowl to microwave. Heat on high for 2 minutes, stirring halfway through cooking. After cooking, stir morcels until smooth.Pour over cerael and pecans. Mix well. Drop by rounded tablespoons onto cookie sheet lined with wax paper. Chill until set, approximately 15 minutes. Store at room tempature.

PECAN SEA-SALT DROPS

Steps:

• Coat 16 cups of two 12-cup mini muffin tins with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
• Stir in pecans. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Working quickly, spoon caramel into muffin cups (about 1 tablespoon each), and immediately sprinkle with salt. Let cool completely. Remove from tins. (You may need to bang the tins to release.)

CHOCOLATE COVERED PECANS

Steps:

• Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
• Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.

CHOCOLATE PECAN SUGAR DROPS

Steps:

• 1. Heat oven to 375°. Have baking sheets ready.2. To make topping, mix chopped pecans, sugar, and hot water.3. To make cookies, place cake mix in a large bowl and press out any lumps with the back of a spoon. By hand, beat in oil and eggs. Stir in chocolate chips and pecan pieces. Drop by rounded tablespoonfuls about 2 inches apart onto baking sheets. Flatten each cookie lightly with the back of a spoon. Sprinkle 1 teaspoon of the topping over each cookie. Firmly press a pecan half in center of each. Bake 8 to 10 minutes until top is set. Cool on baking sheets 1 minute. Remove to wire racks to cool.* Weight of package may vary slightly with the brand.High Altitude Adjustments: Add 2 tablespoons all-purpose flour to the cake mix.