---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Arabians
  Categories: Cookies
       Yield: 1 servings
  
     1/4 lb Unsalted butter
     1/2 c  Semi-sweet chocolate chips
            -(3 oz.)
       2 lg Eggs
       1 ts Coffee liqueur
     1/2 c  All-purpose flour
     3/4 c  Sugar
       1 ts Instant espresso powder (or
            -instant coffee
     1/2 c  Pecans (2 oz.)
      24 lg Pecan halves
  
   Recipe by: dianna@mips.com (Dianna Vosburg - Consultant)
   In a medium saucepan, bring 2 inches of water to a simmer and remove from
   heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the
   chocolate. Set the bowl over the hot water and stir until smooth. Cool
   slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar,
   and
   espresso. Chop and stir 1/2 C. of the pecans into the batter.
   
   Adjust oven rack to middle position and heat oven to 350 degrees F. Line
   two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon
   batter into cups, filling them three-quarters full and placing a pecan
   half
   in the center of each cup of batter. Bake until batter is set and a
   toothpick inserted into the centers comes out clean, about 20 minutes.
   
   Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack.
   (can store in an airtight container for three days or freeze up to 1
   month.)
   
   May be served in the paper cups, or removed from papers before serving.
  
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