11.   Place the vegetable pockets on a nonstick baking sheet.

12.   Place the wedges on a nonstick baking sheet or one covered with wax paper.

13.   Pour chocolate-pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread mixture evenly.

14.   Then add the vinegar and spread the meringue on a nonstick baking sheet or on parchment and put it in a slow oven for two hours.

15.   Use nonstick baking sheets, or regular baking sheets with nonstick liners or parchment paper on top.