Ingredients
6
ounces vanilla-flavored candy coating (almond bark)
24
tiny paper candy cups
6
ounces semisweet baking chocolate, cut up
2
tablespoons butter or margarine, cut into pieces
1/3
cup whipping (heavy) cream
1/4
cup finely ground pecans
1
tablespoon praline liqueur or maple syrup
Preparation
Melt candy coating in heavy 2-quart saucepan over very low heat, stirring constantly; remove from heat. Spread 1 teaspoon coating evenly on bottoms and up sides of paper cups. Let stand about 1 hour or until hardened.
Melt chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients. Refrigerate about 35 minutes, stirring frequently, until mixture is thick and mounds when dropped from a spoon.
Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired.
