| 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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