Butter Pecan Chocolate Fudge
Pampered Chef Recipe doubled for large bar pan
Yield
90 servingsPrep
5 minCook
15 minReady
60 minIngredients
2 cups (500 mL) butterscotch morsels
2 containers (32 oz/900 g) prepared vanilla frosting, divided
2 cups (500 mL) pecan halves, toasted
2 pkgs (16 oz/500 g) semi-sweet chocolate squares (8 squares), coarsely chopped, divided
1 tsp (4 mL) vegetable oil
Ingredients
2 cups (500 mL) butterscotch morsels
2 containers (32 oz/900 g) prepared vanilla frosting, divided
2 cups (500 mL) pecan halves, toasted
2 pkgs (16 oz/500 g) semi-sweet chocolate squares (8 squares), coarsely chopped, divided
1 tsp (4 mL) vegetable oil
Directions
Line bottom of Large Bar Pan with a piece of Parchment Paper. COMBINE butterscotch morsels and half of the frosting in small saucepan. Stir over low heat until melted and smooth. Add pecans, stirring to coat evenly. Spread butterscotch mixture evenly over Parchment Paper using Small Spreader.
Reserve 1 cup (250 mL) of the chopped chocolate for garnish. In same saucepan, combine remaining chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over butterscotch layer in bar pan; spread evenly using Small Spreader. Refrigerate 10 to 15 minutes or until set.
Invert bar pan onto cutting board. Carefully peel Parchment Paper off fudge. Place reserved chocolate and oil in microwaveable bowl. Microwave, uncovered, on MEDIUM 1½ to 2 minutes, stirring every 30 seconds. Spread chocolate evenly over top of fudge. Refrigerate 15 to 30 minutes or until firm. Cut into approximately 90 small squares.
