Title: Chocolate Ranch Pudding
Categories: Dessert Snack
Yield: 8 Servings
| 1/4 | c | Margarine |
| 2 | oz | Semisweet chocolate |
| 1 | c | Packed brown sugar |
| 3/4 | c | Corn syrup |
| 1/4 | c | Bourbon |
| 3 | | Eggs, slightly beaten |
| 1 1/2 | c | Chopped pecans, toasted |
| 1 | c | Chilled whipping cream |
| 1 | ts | Bourbon (optional) |
Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart
saucepan over low heat, stirring constantly, until chocolate is melted and
mixture is smooth. Remove from heat; stir in brown sugar, corn syrup, 1/4
cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart
casserole. Pour chocolate mixture over pecans. Bake uncovered 10 minutes.
REduce oven to 350 F. Bake until pudding is set, 20 to 25 minutes longer.
Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon
bourbon. Serve pudding warm with whipped cream.