Chocolate Pecan Patties (Bakery-Style)

Description

These chocolate pecan patties are decadent, melt-in-your-mouth treats made with toasted pecans, a soft caramel filling, and a smooth chocolate coating. Perfect for holidays, gifting, or when you want a fancy dessert without turning on the oven.

Ingredients

For the Pecan Base

• 2 cups pecan halves
• 1 tbsp butter (for toasting, optional)

For the Caramel Filling

• 1 cup brown sugar (light or dark)
• ½ cup sweetened condensed milk
• ¼ cup unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Coating

• 3 cups chocolate chips (milk or dark chocolate)
• 1 tbsp coconut oil or vegetable oil (for shine and smoothness)

Instructions

Step 1: Toast the Pecans

1. Heat a pan over medium heat.
2. Add pecans (and butter if using).
3. Toast for 3–5 minutes until fragrant.
4. Set aside and let cool.

Step 2: Make the Caramel Filling

1. In a saucepan over low heat, combine brown sugar, butter, and condensed milk.
2. Stir constantly until smooth and slightly thick (about 8–10 minutes).
3. Remove from heat.
4. Stir in vanilla extract and salt.
5. Let cool slightly until thick but scoopable.

Step 3: Shape the Patties

1. Line a tray with parchment paper.
2. Spoon small rounds of caramel (about 1½ tablespoons each) onto the tray.
3. Gently press one pecan half on top of each caramel round.
4. Chill in the refrigerator for 20–30 minutes until firm.

Step 4: Melt the Chocolate

1. Melt chocolate chips with coconut oil using a double boiler or microwave (30-second intervals).
2. Stir until smooth and glossy.

Step 5: Coat the Patties

1. Dip each chilled caramel-pecan patty into melted chocolate.
2. Use a fork to lift and tap off excess chocolate.
3. Place back on parchment paper.
4. Let set at room temperature or refrigerate for faster setting.

Storage

• Store in an airtight container
• Room temperature: up to 5 days
• Refrigerator: up to 2 weeks
• Freezer: up to 2 months

Tips & Variations

• Add a sprinkle of flaky sea salt on top for a gourmet touch
• Use white chocolate or dark chocolate for variation
• Add a little cinnamon or espresso powder to the caramel for depth
• Perfect for gift boxes and bake sales