Pecanchocolatechippers Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, baking powder, and salt in a medium bowl.
• Beat brown sugar, butter, evaporated milk, and vanilla extract in a separate bowl until creamy. Beat in egg. Gradually mix in flour mixture. Stir in chocolate chips and pecans. Spoon into balls and place on cookie sheets about 1 1/2 to 2 inches apart.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 2 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, combine cake mix, eggs, oil, water, and sugar.
• Mix Well.
• Add in pecans and chocolate chips.
• Mix Well.
• Drop by teaspoonfuls on slightly greased cookie sheet.
• Bake at 350 degrees for approximately 15 minutes or til lightly browned.

Steps:

• In a large bowl, combine cereals and pecans. In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat., Cook the cereal mixture in batches on high in a microwave-safe bowl for 3 minutes, stirring every minute. Spread onto waxed paper-lined baking sheets to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set., Break into pieces. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 375°F
• Mix together flour, ground pecans, baking powder, baking soda, and salt. Set aside.
• In a mixing bowl, combine butter and shortening. Blend in both sugars. Beat in the eggs. Add the vanilla.
• Gradually add the dry ingredients, mixing thoroughly. Add the chocolate chips and pecans.
• If cookie dough is a little sticky, refrigerate for a few hours. Use a spoon to drop onto an ungreased baking sheet.
• Bake for 10 minutes, and 10 minutes only. Remove from oven & let cool on the baking sheet for a further 2 minutes before moving to a cooling rack. Do not overcook! 10 minutes is all that is needed!
• Enjoy!

Steps:

• Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
• Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
• Let cool completely.
• Store in a single layer in an airtight container for up to 2 days.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Steps:

• Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
• Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
• Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown., Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans. , Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars.

Steps:

• Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage). Remove from heat and stir in vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Steps:

• Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.