Irish Cream Chocolates

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Title: Irish Cream Chocolates
Categories: Candy, Alcoholic, Ethnic, Chocolate, Misc
Yield: 20 servings

-patdwigans
12 oz Semisweet chocolate chips
1/2 c Irish cream liqueur, such as
-Bailey's
1/4 c Whipping cream
2 c 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
microwave-safe dish; cover with paper towel or wax
paper. Cook on medium (50 percent power), turning bowl
1/2 turn and stirring 2 times until chocolate is
melted and mixture is smooth, about 2 to 2 1/2
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: 1/2 fruit, 1 1/2 fat.

Makes 20 to 24 candies.

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


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