ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Cappuccino Pecan Nuggets

Coffee shop flavors wrapped up in nuggets--what could be sweeter!

CLOSE
 (5) 0 Reviews
+

Share

  • Prep Time 45 min
  • Total Time 2 hr 10 min
  • Servings 36

Ingredients

1/4
cup packed brown sugar
1
tablespoon instant espresso coffee (dry)
2/3
cup sweetened condensed milk
12
ounces vanilla-flavored candy coating (almond bark), chopped
12
vanilla or chocolate caramels
1/4
cup semisweet chocolate chips
1
tablespoon whipping (heavy) cream
72
large pecan halves (1 1/2 cups)
10
to 12 ounces milk or semisweet baking chocolate, chopped
3
tablespoons shortening
Instant espresso coffee (dry)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Line square pan, 8x8x2 or 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray with cooking spray.
  • 2 Heat brown sugar, 1 tablespoon coffee and the milk to boiling in 2-quart saucepan; remove from heat. Stir in candy coating until melted. Pour into pan. Refrigerate uncovered about 30 minutes or until firm. Remove mixture from pan, using foil edges to lift. Cut into 6 rows by 6 rows.
  • 3 Heat caramels, chocolate chips and whipping cream in 1-quart saucepan over medium heat, stirring frequently, until mixture is melted and smooth. Refrigerate uncovered about 15 minutes, stirring once or twice, until mixture holds its shape and is cool enough to handle.
  • 4 Cover cookie sheet with waxed paper. For each nugget, roll 1/2 teaspoon caramel-chocolate mixture into ball; press between 2 pecan halves and flatten slightly. Shape 1 square coffee mixture evenly around pecan cluster; roll between hands to form ball. Place on cookie sheet. Refrigerate about 15 minutes or until firm.
  • 5 Cover cookie sheet with aluminum foil. Melt baking chocolate and shortening in 1-quart saucepan over low heat, stirring constantly. Dip 1 nugget at a time into chocolate mixture. Place on cookie sheet. Immediately sprinkle coffee over some of the nuggets. Drizzle remaining melted chocolate over some of the nuggets if desired. Refrigerate about 10 minutes or just until set. Serve at room temperature. Store in airtight container at room temperature.

EXPERT TIPS

Expert Tips

Create chocolate designs easily. Spoon melted chocolate into a resealable plastic food-storage bag, then snip off one corner and squeeze.

Vanilla-flavored candy coating (almond bark) can be used instead of the milk or semisweet chocolate to coat the candies.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
5 mg
5 %;
Sodium
30 mg
30 %;
Total Carbohydrate
19 g
19 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
2%;
Exchanges:
1 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy THREE CUPS any variety Yoplait® Greek or Yoplait® Greek 100 yogurt (Void in MN, CA, TN, ND, NV, NJ, LA & WI)
when you buy EIGHT CUPS any variety Yoplait® Yogurt (Void in LA, NJ, ND & NV)
when you buy any TWO Pillsbury® Crescent Dinner Rolls (excludes Twin Pack)
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close