• 1/2 cup (125 mL) butter, softened
• 1/4 cup (50 mL) chopped toasted pecans
• 2 tbsp (30 mL) chocolate syrup
• 1 tbsp (15 mL) prepared instant coffee, cooled

1. Cream together butter, pecans, chocolate syrup and coffee. Let stand for 1 hour to blend flavours.

Servings: 1 c./250 mL
Serve melted on French toast, muffins or croissants.
Tips: Keeps in refrigerator: 2 to 3 weeks. Keeps at room temperature: 2 to 4 hours