1/4 cup margarine, melted
1/4 cup butter, softened
1 cup white sugar
1 cup all-purpose flour
1 egg
1 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup chopped pecans
4 slices white chocolate with almonds
In a large bowl, mix together margarine, butter, sugar, flour, egg, 1 cup chopped onion, 1 cup chopped pecans, and 1/2 cup chopped chocolate.
Heat a large metal or glass baking sheet or candy thermometer in to a high heat. Dip pecans in flour mixture to coat with grease.
Roll pecans in beaten egg mixture. Roll pecans around the melted margarine and pot until evenly coated. Place in a resealable plastic bag; seal tightly coat with grease.
Repeat with next 3 pecans. Seal bag and refrigerate pecans for 1 hour. Remove pecans from bags and fill with remaining margarine, 1 cup chopped onion, 2 tablespoons flour, chocolate, pecans and pecans.
Slice into 1 inch squares. Place sides down on baking sheet. Allow to cool.