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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet? Ingredients:
16 ounces semisweet chocolate, chopped |
3 cups miniature marshmallows |
3 tablespoons instant espresso coffee powder |
2 cups sugar |
1 (12 ounce) can evaporated milk |
1/2 cup unsalted butter, cut up |
2 cups toasted pecan halves, coarsely chopped |
Directions:
1. Line a 8 square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
2. Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
3. Note:.
4. To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!
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