1.Preheat oven to 375°F. Spray a baking sheet with nonstick spray.
2.Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
3.In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
4.Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
5.Scoop the batter by scant ¼ cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
6. "Sandwich" ½ cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com.
Recipe courtesy of Fisher® Nuts