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You Asked For It: Chocolate Pecan Cups, Georgia's Candy Cookies

I am looking for some candy recipes that do not require a candy thermometer. Thank you.

Kate Mitchell, Tampa

Marjorie Dahl of St. Petersburg shares two recipes for Kate to try. The first, Chocolate Pecan Cups, can be made up quickly, but be sure to refrigerate the cups until serving. My batch quickly got messy. You could certainly make these treats with milk chocolate chips or a different kind of nut. The one special item you will need are paper nut cups, which are available at stores that sell cake and candy supplies. The nut cups are waxed on the inside, making removal easy; I don't recommend mini muffin cups. These treats would be great for gifts or on a dessert tray. Marjorie's second recipe is for Georgia's Candy Cookies. Marjorie says they can be candy or cookie; whatever you call them, they are sweet. Her recipe called for chocolate chips; I used semisweet. Substituting milk chocolate would be fine; you would need 1 cup. I used creamy peanut butter for a smoother texture. I also used purchased graham cracker crumbs rather than making the required amount from graham crackers, a big time saver. This was another easy candy recipe to make, but spreading the melted chocolate to the edges was challenging. When cutting the candy, and I say candy because they taste like peanut butter cups, some of the chocolate lifted up. I just gently patted it back down.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Chocolate Pecan Cups

1 cup semisweet chocolate chips

1 cup peanut butter chips

2 tablespoons vegetable oil

1 cup coarsely chopped pecans

Combine chocolate chips, peanut butter chips and oil in top of double boiler over hot, not boiling, water. Stir until chips are melted and mixture is smooth. Remove from heat; stir in chopped pecans. Cool slightly; drop by teaspoonfuls into paper nut cups. Chill until firm. Store in covered container in refrigerator.

Makes about 24 candies.

Source: Marjorie Dahl of St. Petersburg


Georgia's Candy Cookies

2 sticks butter, softened

1 cup smooth or crunchy peanut butter

1 pound powdered sugar

1 1/3 cups graham cracker crumbs

1 cup chocolate chips, melted

Cream butter and peanut butter well. Add powdered sugar and graham cracker crumbs and mix well with a wooden spoon. Press into a 9- by 13-inch pan. Spread melted chocolate chips evenly over top of the mixture. Refrigerate until firm. Cut into small squares.

Source: Marjorie Dahl of St. Petersburg

You Asked For It: Chocolate Pecan Cups, Georgia's Candy Cookies 09/01/09 [Last modified: Tuesday, September 1, 2009 10:19am]
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