1 pound bittersweet or semisweet chocolate, finely chopped
1 1/4 cups pecan halves, toasted
1. Microwave chocolate in 8-inch glass baking dish uncovered on HIGH for 1 minute; stir. Microwave, stirring after 30 seconds, until melted, about 1 minute. Add pecans and stir to coat.
2. Line baking sheet with waxed paper. Using soup spoons, drop pecans in 24 mounds on waxed paper. Let stand until hardened, refrigerating if necessary. Store in airtight container in refrigerator up to 3 weeks. Makes 2 dozen.
Source: Good Food Magazine
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