---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Irish Cream Chocolates
  Categories: Candy, Alcoholic, Ethnic, Chocolate, Misc
       Yield: 20 servings
  
            -patdwigans 
      12 oz Semisweet chocolate chips
     1/2 c  Irish cream liqueur, such as
            -Bailey’s
     1/4 c  Whipping cream
       2 c  Pecan pieces
  
   Conventional method: Stirring constantly, heat
   chocolate, Irish cream liqueur and whipping cream in a
   double boiler over medium heat until chocolate is
   melted and mixture is smooth. Remove from heat and
   stir in pecans.
   
   Drop by teaspoonfuls onto wax paper; cool until set,
   about 1 hour. Remove from wax paper and store in
   airtight container. Microwave method: Place chocolate,
   Irish cream liqueur and whipping cream in
   microwave-safe dish; cover with paper towel or wax
   paper. Cook on medium (50 percent power), turning bowl
   1/2 turn and stirring 2 times until chocolate is
   melted and mixture is smooth, about 2 to 2 1/2
   minutes. Stir in pecans. Drop by teaspoonfuls onto wax
   paper; cool until set, about 1 hour. Remove from wax
   paper and store in airtight container.
   
   Per candy (based on 24 candies): 152 calories (4
   percent from protein, 32 percent from carbohydrate, 64
   percent from fat), 2 grams protein, 10 grams
   carbohydrate, 12 grams fat, 3 milligrams cholesterol,
   6 milligrams sodium. Exchanges: 1/2 fruit, 1 1/2 fat.
   
   Makes 20 to 24 candies.
   
   From the Oregonian’s FOODday, 2/9/93.
    
  
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