Ingredients Jump to Instructions ↓

  1. -Dottie Cross TMPJ72B

  2. 1 pk -(16 ozs) Duncan Hines Milk

  3. -Chocolate Layer Cake Frosti

  4. 1/2 c Confectioners' sugar

  5. 1 c Pecan halves, divided

  6. 1 c Semi-sweet chocolate chips

  7. 3 tb Crisco Shortening

Instructions Jump to Ingredients ↑

  1. Combine Chocolate frosting and confectioners’ sugar in large mixing bowl. Stir with wooden spoon until thoroughly blended.

  2. Cover each pecan half with one tablespoon candy mixture. Roll into 1-inch balls;

  3. set aside. Chop remaining pecans; set aside.

  4. Place chocolate chips and shortening in 2-cup glass measuring cup. Microwave at MEDIUM (50%

  5. power) for 2 minutes; stir. Microwave for 1 minute longer at MEDIUM;

  6. stir until smooth. Dip one candy ball into chocolate mixture until completely covered. Remove with fork to cooling rack. Sprinkle top with chopped pecans. Repeat until all candy balls are covered. Allow to stand until chocolate mixture is set. Note: For peanut butter flavored coating, place 1 cup peanut butter chips and 3 T Crisco Shortening in 2-cup glass measuring cup. Microwave at MEDIUM (50%

  7. power) for 2 minutes; stir until smooth. Dip candy balls as directed above. Tip: Place waxed paper under cooling rack to catch drips and make cleanup easy. Duncan Hines ‘Recipes and More’ - Winter, 1992 Reformatted by: CYGNUS, HCPM52C


Send feedback