Recipe - Irish Cream Chocolates

Stephen Ceideburg
12 ounce Semisweet chocolate chips
One half cup Irish cream liqueur, such as
Bailey's
One fourth cup Whipping cream
2 cup 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 microwavesafe dish; cover with paper towel or wax paper. Cook on medium
(50 percent power), turning bowl One half turn and stirring 2 times until
chocolate is melted and mixture is smooth, about 2 to 2 One half 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: One half fruit, 1 One half fat.

Makes 20 to 24 candies.

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

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini