Pecan Spread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 6 ounces toasted pecans, finely ground
• 4 ounces sugar-free milk chocolate candy bars
• 4 tablespoons unsalted butter (1/2 stick)
• 2/3 cup heavy cream
• 6 tablespoons splenda sugar substitute
• 1 teaspoon stevia plus (or equivalent)
• 2 teaspoons vanilla extract
• trace salt

Recipe

• 1 for this recipe, it is best to grind your own toasted pecans as finely as you can; you need to watch them because they tend to get oily in a hurry. don't let them get sticky, but some oiliness is okay.
• 2 put all the other ingredients in a medium microwaveable bowl; microwave for about 30-35 seconds or until the chocolate is melted. you can also do this in a double boiler over hot water; keep the water at or below a simmer. stir until smooth.
• 3 stir in the pecans. cool slightly. the will be liquid at this time. it stays fresh for about 8 days in the fridge. you might consider dividing it into three portions and freezing two of them for later.
• 4 once refrigerated it will become like butter. to turn it into a sauce, simply dilute a 1/4 cup of pecan spread with 3 tablespoons of heavy cream and 1 tablespoon of water; add 1 tablespoon of splenda.