| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 18 |
oz |
Pillsbury refrigerated chocolate chip cookies; well chilled |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1 |
|
Pillsbury creamy supreme coconut pecan frosting; canned |
| 14 |
oz |
Sweetened condensed milk; not evaporated |
| 1 1/2 |
c |
Semi-sweet chocolate chips |
| 3 |
tb |
Oil |
| 1 |
c |
Coarsely chopped pecans; or walnuts |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Heat oven to 350 F. Cut cookie dough into 1/2-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 1 1/2 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@listserver.crc-inc.com> on December 14, 199, converted
by MC_Buster.
Recipe by: Pillsbury Solutions <pillsburysolutions@listserver.crc-inc.
Posted to MC-Recipe Digest V1 #964 by "abprice@wf.net" <abprice@wf.net> on
Dec 14, 1997
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