Pecan Fudge Balls

The Art Institute of Charlotte Senior chef Shemicka Jones

Dip & Devour Peanut Butter Melts
Praline Pecans

22 minutes

12 minute

SERVINGS: 14-18 balls

1 cup Dip & Devour Peanut Butter Melts
2 cups Praline Pecans
14 oz. sweetened condensed milk
2 tbsp. cocoa powder
2 tbsp. butter, softened
1 tbsp. vanilla extract

In a small saucepan, melt Dip & Devour Peanut Butter Melts on low heat. Once melted, place aside to cool. Mix the condensed milk, cocoa powder, and butter together in a non- stick saucepan. Cook over medium heat, stirring constantly, until the mixture starts to show the bottom of the pan. When you scrape it (about 5-8 minutes), it should be thick enough to show the bottom of the pan for a couple of seconds before the mixture levels out again. When mixture is ready, remove from stovetop and mix in the melted peanut butter melts and vanilla extract. Then, spread mixture onto a plate. Let cool to room temperature. While mixture is cooling, chop Praline Pecan. When cool, roll mixture into balls with greased hands. Use a ½ tbsp. as measurement. Then, dredge gently in pecans.

Tags: Art Institute, cocoa, Dip & Devour Peanut Butter Melts, fall recipe, praline pecans, recipe, vanilla

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