- 1 cup chopped pecans
- 3 cups semisweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 tbsp strong brewed coffee, room temperature
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1 tsp vanilla extract
Line an 8″ square pan with foil and butter the foil; set aside.
Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute. Set aside.
In a 2-quart microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon, and salt. Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan.
Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1″ squares. Cover and store at room temperature.
Yield: 2 lbs