Chocolate Pecan Butter Cups

These chocolate pecan butter cups take the peanut butter cup concept to a whole new level. 

I received chocolate from Divine Chocolate, one of our sponsors, but all opinions are my own. 

With just four ingredients, these mini semi-sweet chocolate pecan butter cups are so decadent and delicious. They are made with a sweet and salty toasted homemade pecan butter nestled in a premium semi-sweet chocolate coating.

These pecan butter cups would be wonderful gifts for the upcoming holidays too. While they might look like peanut butter cups, the pecan butter takes them to a totally different level.

Chocolate Pecan Butter Cups Shopping List:

• 10 ounces semi-sweet chocolate
• 2 cups of pecans
• Golden syrup, maple syrup, or corn syrup
• Salt

You will also need a mini muffin tin (I used a silicone mini muffin pan, but a metal tin will work just fine) and some mini muffin liners. 

I also used teaspoon-sized scoopers to portion the melted chocolate and the filling. 

For the chocolate, I used semi-sweet chocolate from one of our Choctoberfest sponsors, Divine Chocolate. It's a fair trade chocolate company that is co-owned by cocoa farmers, Kuapa Kokoo Farmers' Co-operative in Ghana. 

The chocolate is also Vegan Society certified and made with 100 percent cocoa butter. In fact, these pecan butter cups are also vegan. 

I used both of the semi-sweet bars in this recipe. I'm looking forward to using the cocoa and the bittersweet chocolate bar in future recipes. 

How to Make Chocolate Pecan Butter Cups

First, you make the pecan butter. Just process some lightly toasted pecans in the food processor with some golden, maple, or corn syrup. Refrigerate the pecan butter to make it more malleable for assembling the candy cups. 

Next, you melt and temper the chopped chocolate. To temper the chocolate, melt chocolate to a temperature of about 115 degrees F. Once the chocolate has melted, remove it from the heat and "seed" the chocolate with a small amount (about 10 to 20 percent of the weight of the original melted chocolate) of chopped chocolate and stir and stir and stir for several minutes.. until your chocolate is at about 90 degrees F. Be sure to use an instant read or candy thermometer. 

After that, drop some of the chocolate into the paper lined muffin tins, press in some of the pecan butter so that the chocolate rides up the sides, and top with more tempered chocolate. 

Tap (with vigor!) the muffin tin down onto the counter to flatten the chocolate. If you are using the silicone muffin pan, place it onto a quarter sheet pan before tapping it down. 

Finally, refrigerate the pan for 30 minutes to harden the chocolate. Remove the paper liners and store the pecan butter cups in an airtight container at room temperature. 

Don't you love how the paper liners create such crisp edges to these chocolate pecan butter cups? 

Chocolate Pecan Butter Cups Variations: 

You can also use white or milk chocolate to make these pecan butter cups. Just be sure to pay attention to temperature requirements for tempering. 

Welcome back to #Choctoberfest, where over 70 bloggers are conspiring to get you to eat more chocolate. We are giving away a fantastic prize package, worth over $400 (including cash). To learn more about the prizes, visit my post for double chocolate donuts, where you can enter to win.

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Chocolate Pecan Butter Cups Recipe

Yield: 12 servings

Author: Karen Kerr

These chocolate pecan butter cups take the peanut butter cup concept to a whole new level.

ingredients:

For the Pecan Butter

• 1 cup toasted pecans (toast in a cast iron pan or heated oven, watching closely)
• 1 tablespoon Golden, maple, or corn syrup
• 1/4 teaspoon sea salt
• (you may have leftover pecan butter. You can use it for other desserts or sandwiches)

For the Chocolate Coating

• 10 ounces finely chopped semisweet chocolate, some reserved for seeding (see note above regarding tempering chocolate. I used Divine 55% semi-sweet chocolate)

instructions:

How to cook Chocolate Pecan Butter Cups Recipe

To Make the Pecan Butter

1. In the bowl of a food processor, process the pecans until finely chopped.
2. Add the syrup and process until you have a smooth "ish" dough.
3. Refrigerate until ready to use.

To Assemble the Pecan Butter Cups

1. Scoop the chilled pecan butter into 12 little 1 teaspoon mounds and set aside. You will likely have extra pecan butter.
2. Melt and temper the semi-sweet chocolate (see note in the post regarding tempering chocolate).
3. Scoop a teaspoon of the tempered chocolate into a paper lined 12 cup mini muffin tin.
4. Press the pecan butter into the chocolate so that the chocolate rides up the sides.
5. Top with a teaspoon of the tempered chocolate. Tap the muffin pan down on the counter to flatten the chocolate and fully enclose the pecan butter.
6. Refrigerate for 30 minutes. 
7. Remove from the refrigerator and store at room temperature.

Calories
66.45

Fat (grams)
6.33

Sat. Fat (grams)
0.59

Carbs (grams)
2.78

Fiber (grams)
0.85

Net carbs
1.93

Sugar (grams)
1.89

Protein (grams)
0.81

Sodium (milligrams)
1.15

Cholesterol (grams)
0.00

https://www.karenskitchenstories.com/2019/10/chocolate-pecan-butter-cups.html

Karen's Kitchen Stories

peanut butter cups, pecan butter cups, chocolate, tempering, nut butters, vegan, dessert

Dessert, candy, vegan

American

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