Name: Clint's Giant Pecan Volcanoes
Ingredients: 2 c All-purpose flour; 2 pk (3 oz) cream cheese; 1 c Butter; or margarine; 2 ts Butter; 2 oz Chocolate bar; 1 1/2 c Brown sugar; packed; 2 ts Vanilla extract; 2 Eggs; beaten; 1 ds Salt; 1 1/2 c Pecans; chopped OR almonds

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Desserts	1	Servings

INGREDIENTS

2	c	All-purpose flour
2	pk	(3 oz) cream cheese
1	c	Butter; or margarine
2	ts	Butter
2	oz	Chocolate bar
1 1/2	c	Brown sugar; packed
2	ts	Vanilla extract
2		Eggs; beaten
1	ds	Salt
1 1/2	c	Pecans; chopped OR almonds

INSTRUCTIONS

FILLING
Directions by Clint, age 7
To Prepare Pastry Place flour in a large bowl; cut in cream cheese and
butter. Mix until dough is shaped into a ball. Put in refrigerate for 1
hour. Shape dough into muffin tins.
To Prepare Filling Melt butter and chocolate in a microwave. Remove and
stir in sugar, vanilla, eggs and salt; blend well. Stir in nuts. Spoon 1
tablespoon or more of filling into each pastry. Bake in preheated 350
degree oven for 25 minutes or until volcanoes "erupt". Cool on wire racks.
Store in airtight containers.
Source: Clint Chesney, 7, of Fallbrook Ca, who was the first prize winner
in the favorite cookie category.
Me ke aloha, Mary
Per serving: 4307 Calories; 278g Fat (57% calories from fat); 49g Protein;
422g Carbohydrate; 934mg Cholesterol; 2294mg Sodium
Recipe by: Clint Chesney, age 7
From The Chocolate Archives, Dec 1997, http://www.choco.com

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