What You Need:
4 clementines, peeled & segmented
½ cup bittersweet chocolate chips
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tbsp finely chopped pecans
Line a cookie sheet w/ parchment paper and set aside.
In a microwave safe bowl, heat chocolate chips for 1-2 minutes, stirring every 30 seconds, until completely melted. Stir in cinnamon and allspice. You could also melt the chocolate via a double boiler, if you prefer.
Dip half of each clementine into the melted chocolate, place on cookie sheet, and sprinkle w/ the chopped pecans.
Refrigerate for 10 minutes or until the chocolate is set and serve.