CHOCOLATE PECAN BITES
Yield:48

* 1/2 cup sugar
* 1/2 cup butter, softened
* 1 egg
* 1 cup flour
* 1/4 cup unsweetened cocoa
* 1/4 tsp salt


Chocolate Pecan Bites

* 3 oz semisweet chocolate, chopped
* 48 pecan, halves
* 8 oz soft caramel candies
* 1/3 cup whipping cream
* 1/2 cup toasted chopped pecan



Directions:

1. In large bowl, beat sugar with butter until moistened; beat in egg.
In separate bowl, stir together flour, cocoa and salt; stir into butter
mixture all at once, stirring until pastry holds together . Divide in half;
form into disc. Wrap each in plastic wrap; refrigerate for at least 30
minutes or for up to 1 day.
2. On well-floured surface, roll out discs to 1/8 inch (3 mm) thickness.
With 2-inch (5 cm) round cookie cutter, cut out circles; press scraps
together and refrigerate to reroll. Press circles into 1 3/4 inch (4.5 cm)
tart cups; prick bottoms several times with knife tip. Bake in centre of
oven for 10 to 12 minutes or until firm. Remove from pans; let cool on
racks. (Can be layered between waxed paper in rigid airtight container and
frozen for up to 2 weeks.)

Chocolate Pecan Bites

1. In heatproof bowl over saucepan of hot (not boiling) water, melt
chocolate, stirring occasionally. Dip 1 side of each pecan half into
chocolate; refrigerate on waxed paper-lined tray until chocolate is set,
about 15 minutes.
2. In separate heatproof bowl over hot (not boiling) water, melt
caramels with cream, stirring until smooth. Place 1/4 teaspoon (1 mL)
chopped pecans in each shell; top with 1 teaspoon (5 mL) caramel mixture.
Let cool slightly; top with chocolate-dipped pecan. (Tarts can be covered
with plastic wrap and refrigerated for up to 3 days.)

--
And the beet goes on! (or under)
-me just a while ago