Reviewed: Mar. 7, 2010

Tasted great but never hardened completely....we had to keep them in the fridge and they were always soft.

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11 users found this review helpful

Reviewer:

megarver

Cooking Level: Intermediate

Home Town: Exeter, California, USA

Reviewed: Jan. 20, 2010

I'm glad I only made enough of these to decorate some cupcakes! They're beautiful, delicious and an ideal garnish but this is not for the impatient or for those that don't like gooky fingers. These would be perfect and unique for fancy, plated desserts!

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17 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 12, 2009

Very good! I used about 1 1/4 cup almonds to 1/2 cup of chocolate chips. Yum!

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8 users found this review helpful

Reviewer:

swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 26, 2009

These are yummy, but really messy to make. I also thought the chocolate was not hard enough. I've made them twice, though, and they are a big hit!

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6 users found this review helpful

Reviewer:

FlamingJune

Cooking Level: Intermediate

Reviewed: Nov. 30, 2006

Not as easy as it sounds. I had to add more cream that the recipe called for to help coat the pecans. Very messy also but delicious treat.

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9 users found this review helpful

Reviewer:

Angel H.

Home Town: Foley, Alabama, USA

Reviewed: Oct. 29, 2006

I used roasted almonds and mixed milk and semi-sweet chocolate chips. I agree with SLJOHNS suggestion for the proportion of nuts to chocolate chips. These hardened very nicely in the refrigerator in about 15 minutes. I like the idea of ganache covered nuts; even though delicious they are a little messy on your fingers!

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24 users found this review helpful