Cook Time:

Serves: 36



  1. Preheat oven to 325 degrees.
  2. Line muffin pans (2 ½ x 1 ¼ - inch) with paper muffin cups.
  3. Place butter and candy bar in top of double boiler; melt over simmering water.
  4. In large bowl, whisk together sugar, flour, and salt. Stir in chocolate mixture. Add eggs and vanilla; mix just until ingredients are evenly moistened. Fold in pecans.
  5. Fill muffin cups 2/3 full. Bake 40 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans 10 minutes.


  • Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
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