Butterscotch Rum & Pecan Truffles

Butter Rum & Toasted Pecan Truffles

Ingredients:
3 cups (18 ounces) butterscotch chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons rum extract
2 cups chopped pecans
waxed paper

12 ounces semi sweet chocolate chips
2 - 3 tablespoons shortening
1/4 cup butterscotch chips
1 teaspoon shortening (optional)
pastry bag (optional)
frosting tip (optional)
paper candy bonbon cups

Method:
Preheat oven to 275*. Line a baking pan with foil. Sprinkle the chopped pecans onto the prepared pan. Bake in oven for 3 minutes. Remove from oven, stir and bake for 3 minutes more. Remove and set aside to cool.
In a heavy medium size saucepan, over lowest heat, melt the butterscotch chips and condensed milk. (Stir constantly, just until melted.) Remove from heat and Stir in the rum extract and pecans until thoroughly blended.  
Chill the mixture for two hours or until firm enough to handle. 
Line a cookie sheet or baking dish with waxed paper. Roll a spoonful of the truffle mixture, between the palms of your hands, into approximately a one inch ball. Place on the waxed paper lined pan. Repeat until all of the truffle mixture is used. Chill for at least one hour.

Butter Rum & Pecan centers ready to
go into the refrigerator.

Place 12 ounces of chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. For Coconut Truffles, after dipping, sprinkle a pinch of toasted coconut on top of each truffle. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. Remove the tray from the refrigerator to decorate the tops of the truffles.
Place 1/4 cup butterscotch chips and the teaspoon of shortening into a small microwave safe bowl. Heat for 20 seconds and stir. (If not completely melted, heat for 10 additional seconds.) Drizzle with a fork or small knife to decorate the tops of the truffles, or place in a pastry bag, with a frosting tip to decorate the tops. 
Return decorated truffles to the refrigerator for at least 20 minutes. When the chocolate is set, place in candy bonbon cups. Place in airtight containers, with a piece of waxed paper between layers. Store in the refrigerator. Makes approximately 6 dozen.