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Reviews Date product posted
0 Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description:
Ingredients: 3/4 cup unsweetened cocoa powder
1/2 cup ground pecans
24 “perfect” pecan halves for topping
2 sticks butter (Smart Balance was used for these calculations )
¾ Cup Splenda (add more or less depending on your preference)


4 eggs, lightly beaten
1 Teaspoon vanilla
1 Teaspoon cinnamon
½ Teaspoon nutmeg (I use freshly grated, it is awesome)
¼ Semi Sweet Chocolate chips divided into 24 for topping
1 mini muffin pan (24 tiny muffins) greased/sprayed w/cooking spray (I use mini muffin liners)
How To Prepare: Preheat oven to 375
Melt butter
Mix in cocoa, nuts, Splenda, & eggs
Divide between 24 muffin cups place pecan half on top
Bake for 8-12 minutes – underbake these they dry out very easily
Turn off oven
place chocolate chips evenly on top of pecan half
return to oven til the chocolate melts, remove and spread chocolate quickly


Allow to cool for 10 minutes or so
Number of Servings: 24 mini
Carbs per serving - include all nutritional information if known: approx 2.7 (EIC)
Preparation Time: ?
Effort (Easy, Average, Difficult): Average
 



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