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Pecan Chocolate Cookie Clusters Recipe

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This recipe for Pecan Chocolate Cookie Clusters, by , is from GENOVA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Bonacquista
Added: Monday, September 21, 2009


This is like an instant fudge.

1 bag (12 oz.) chocolate Hershey kisses
1 jar (7.5 oz.) marshmallow cream
2 1/2 c sugar
1 can (5 oz.) evaporated milk
4 T butter
2 c pecan halves

Place chocolate kisses in large bowl w/marshmallow cream; set aside. In 2 qt. saucepan, stir sugar and milk; add butter and heat to boiling on medium heat. Reduce heat to medium-low and simmer 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts.
Drop mixture by rounded teaspoons onto waxed paper. Work fast as it sets up quickly. Press a pecan half on the top of each cookie.
Cool completely, at least 1 hour.

Store clusters in tightly sealed container, with waxed paper between layers (clusters will be "sticky"), at room temperature, up to 1 week or in freezer up to 3 months.

Makes approximately 8 dozen clusters




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