Ingredients
1 teaspoon butter, softened1 cup chopped pecans3 cups semisweet chocolate chips1 can (14 ounces) sweetened condensed milk2 tablespoons strong brewed coffee, room temperature1 teaspoon ground cinnamon1/8 teaspoon salt1 teaspoon vanilla extract
Preparation
Line an 8-in. square pan with foil and grease the foil with butter; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside.
In a 2-qt. microwave-safe bowl, combine the chocolate chips, milk, coffee, cinnamon and salt. Microwave, uncovered, on high for 1 minute. 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-in. squares. Cover and store at room temperature (70°-80°).
