Chocolate Pecan Whoopie Pies
photo by Fisher Nuts
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
2 pies
ingredients
- 1 ounce unsweetened chocolate, chopped
- 1 cup semi-sweet chocolate chips
- unsalted butter, cubed
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 1⁄3 cup cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 1 quart butter pecan ice cream
- 1 cup Fisher® Pecan Halves, toasted and coarsely chopped
directions
- Preheat oven to 375°F Spray a baking sheet with nonstick spray.
- Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
- In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
- Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
- Scoop the batter by scant 1/4 cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
- Sandwich 1/2 cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
- Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com.
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