Saturday, April 19, 2008

Butter Pecan Chocolate Fudge

1 cup butterscotch morsels
1 container (16 oz.) prepared vanilla frosting, divided
1 cup pecan halves, toasted
1 pkg (8 oz.) semi-sweet chocolate squares (8 squares), coarsely chopped, divided
1/2 tsp vegetable oil

Line bottom of a small Bar Pan with 8 1/2 X 10-in. 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.

Reserve 1/2 cup (125 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. Refrigerate 10-15 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 1 1/2-2 minutes, stirring every 30 seconds. Spread chocolate evenly over top of fudge. Refrigerate 15-30 minutes or until firm. Cut into 60 small squares.

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