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Chocolate Pecan Medjool Date Candies Recipe

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This recipe for Chocolate Pecan Medjool Date Candies is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb box Medjool Dates (about 50)*
50 pecan halves (about 8 oz)
20 oz dark chocolate (70%) chopped**
4 oz white chocolate, chopped

*2 lb box available at BJ's
**I used two 4 oz 60% chocolate bars
4 oz baking chocolate 100%
8 oz 'Almond Bark' from Walmart
Directions:
Directions:
- Using a small paring knife, cut a slit on one end of each date. Insert a skewer until it pushes the pit out of the date. Repeat with remaining dates. Stuff a pecan half inside each date.
- Heat the chocolate in a large pyrex measuring cup in the microwave for 1 minute. Stir and repeat until the chocolate is almost melted. Stir until fully melted. Be sure to keep any moisture, water, or even steam away from the chocolate.
- Using two forks, dredge the stuffed dates through the chocolate and place onto a wire cooling rack or wax paper. Let cool completely. If on wax paper, pare any excess pooling chocolate from around the dates with a small paring knife. (You can reheat and re-use it).
- Heat the white chocolate in a clean dry pyrex measuring cup in the microwave for 1 minute. Stir until fully melted. Place the white chocolate in a quart freezer ziploc bag. Snip the tiniest tip off of one corner with scissors. Twist the bag to push the chocolate into that corner, and squeeze to drizzle decoratively back and forth over the chocolate dipped dates. Let cool completely before serving.
Personal Notes:
Personal Notes:
I LOVE chocolate covered raisins. This is 20x better. Similar taste/consistency to caramel pecan candy, but much healthier.

 

 

 

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