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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This recipe is one that my son, Jackson, and I worked on together. After several efforts, we decided this version was a winner. It is smooth, creamy and has an irresistible crunch from pecans. The coffee and cinnamon blend nicely to provide subtle flavor. -Beth Osborne Skinner, Bristol, Tennessee Ingredients:
1 cup chopped pecans |
3 cups (18 ounces) semisweet chocolate chips |
1 can (14 ounces) sweetened condensed milk |
2 tablespoons strong brewed coffee, room temperature |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan.
3. Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature (70°-80°). Yield: 2 pounds.
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