Choco-nut sweet treats

1 Servings

Ingredients

Quantity Ingredient
18 ounces Pillsbury refrigerated chocolate chip cookies; well chilled
2 Eggs
2 teaspoons Vanilla
1 Pillsbury creamy supreme coconut pecan frosting; canned
14 ounces Sweetened condensed milk; not evaporated
1½ cup Semi-sweet chocolate chips
3 tablespoons Oil
1 cup Coarsely chopped pecans; or walnuts

Directions

CRUST

FILLING

TOPPING

Heat oven to 350 F. Cut cookie dough into ½-inch slices. Arrange slices in bottom of ungreased 15x10x1-inch baking pan. Using floured fingers, press dough evenly in pan to form crust. Bake at 350F. for 8 to 12 minutes or until light golden brown. Cool 5 minutes.

Meanwhile, in large bowl, beat eggs until foamy. Add all remaining filling ingredients; beat 1 minute at medium speed or until well blended. Spoon and spread filling evenly over partially baked crust.

Bake an additional 20 to 25 minutes or until top is deep golden brown and center is set. Cool 5 minutes.

In small saucepan, combine chocolate chips and oil. Cook over medium heat until chips are melted, stirring constantly. Carefully pour over filling; gently spread to cover. Sprinkle with pecans. Refrigerate 1½ hours or until chocolate is set. Cut into bars. Store in refrigerator.

48 bars

Copyright 1997 The Pillsbury Company Notes: Ready in 2 hours 20 minutes (Cooking Time: 1 hour 30 minutes) Busted by Barb at Possum Kindgom Lake Texas by Pillsbury Solutions <pillsburysolutions@...> on December 14, 199, converted by MC_Buster.

Recipe by: Pillsbury Solutions <pillsburysolutions@....

Posted to MC-Recipe Digest V1 #964 by "abprice@..." <abprice@...> on Dec 14, 1997

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