Irish cream chocolates

Yield: 20 Servings

Measure Ingredient
Stephen Ceideburg
12 ounces Semisweet chocolate chips
½ cup Irish cream liqueur, such as Bailey's
¼ cup Whipping cream
2 cups 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 ½ turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2½ 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: ½ fruit, 1 ½ fat.

Makes 20 to 24 candies.

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

Posted by Stephen Ceideburg

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