| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine; melted |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 1/4 | c | All-purpose flour |
| 2/3 | c | Hershey's® cocoa |
| 1/4 | c | Milk |
| 1 1/4 | c | Pecan pieces; divided |
| 1/2 | c | Butter or margarine |
| 1 | pk | (10 oz) Reese's peanut butter chips |
| 1 | cn | (14 oz) sweetened condensed milk |
| 1/4 | c | Hershey's® Semi-Sweet Chocolate Chips |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, combine melted butter, sugar, eggs and vanilla; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup pecans. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake for 25-30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. In a medium saucepan over low heat, melt 1/2 cup butter and peanut butter chips, stirring constantly. Stir in sweetened condensed milk until smooth; pour over baked layer. Place chocolate chips in a small microwave-safe bowl. Microwave on high for 45 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted. Drizzle bars with melted chocolate; sprinkle with remaining pecans. Refrigerate 1 hour or until firm. Cut into bars. Yield: 2 dozen. Recipe by: Homemaker Schools Recipe Collection/Fall 1997 Posted to MC-Recipe Digest V1 #885 by hister@juno.com (Iris E. Dunaway) on Nov 5, 1997
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