Chocolate Pecan Clusters
Are you in the mood for something sweet-n-salty? When I am, these Chocolate Pecan Clusters are my go to recipe. Were you asked to bring a dessert to a potluck or an office party and you totally spaced and remembered at the last minute? This CPC recipe is here to save the day! There are only 4 ingredients and minimal prep time. Make sure to double or triple the batch….no one can eat just one. They are addicting in the best kind of way! This simple combination of sweet-n-salty is always a crowd pleaser that people will rave over and demand the recipe!
Servings
15
servingsPrep time
15
minutesIngredients
1 cup milk chocolate chips
1 tsp Crisco
1 cup pecans (halves or chopped)
Coarse sea salt
Directions
- In a medium sized glass bowl (or other microwave safe bowl), place chocolate chips in bowl with the Crisco on top
- Microwave for 1 minute on high. Stir. Mixture should be smooth when stirred (no lumps!)
- If needed microwave for an additional 30 seconds and stir
- Add nuts and stir until all nuts are coated
- Spoon mixture into mini sized baking cups with a small sized spoon. I like to fill them a little more than halfway
- Add sea salt to the top of each cup and then refrigerate until firm
Notes
- For the coarse sea salt, I like to use the Trader Joe’s brand that comes in a grinder. It’s important for the sea salt to have a coarse texture (you don’t want it to be finely ground)
- If desired, you can substitute walnuts or macadamia nuts. However, I definitely prefer the pecans and I only made the walnuts once (it just wasn’t as good as the pecans!). The walnuts lacked that “wow” factor
- It can get a little messy when spooning the mixture into the mini-cups, so I place wax paper on my countertop and then the mini baking cups. It’s a much easier cleanup to just throw the wax paper away!
- DO NOT attempt to substitute the Crisco with oil, margarine or butter. The consistency will be off and the chips won’t melt and smooth correctly. Trust me on this!