chocolate fudge-covered pecans

How To Make chocolate fudge-covered pecans

• 1

  Lay out 3 cookie sheets and cover with waxed paper. Lay out 2 teaspoons.
• 2

  Put all the chocolate chips in a large microwave-safe mixing bowl. Melt them in a microwave at 50% power, stirring every 20-30 seconds.
• 3

  Put the melted chocolate into a large heavy pot.
• 4

  In the same microwave-safe bowl, add the almond bark and melt it in the microwave at 50% power, stirring every 20-30 seconds. Add the melted almond bark to the heavy, large pot.
• 5

  Add the sweetened condensed milk and all the marshmallow cream to the heavy pot.
• 6

  Put the pot on the stove over low heat and stir with a silicone spatula until all the ingredients are combined and the result is a uniform color with no streaks.
• 7

  Add the pecans and stir to combine until the nuts are evenly dispersed.
• 8

  Remove pot from heat. Using the teaspoons, drop mounds of candy onto the waxed paper-covered pans. If candy is becoming too stiff to dip, set the pan over another pan with 1 inch of simmering water.
• 9

  Let candy sit until firm--slide pans into refrigerator to set the candy quickly.
• 10

  When candy can easily be removed from the waxed paper, store it in a large plastic container; separate layers with waxed paper. Cover and store in refrigerator.
• 11

  Note: If you prefer to make a pan of fudge, you can add 1-2 cups chopped pecans instead of the whole nuts and pour the candy into a 9" x 13" buttered dish.
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