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Cook'n with Betty Crocker 
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Choco-Nut Sweet Treats |
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Serves: 48 Print this RecipeServing Size: 1 bar Agatha L. Roth - Indianapolis, Indiana Bake-Off® Contest 37, 1996 Prize Winner Using refrigerated cookie dough as a crust was an idea that appealed to a number of contestants at the 1996 contest. With a creamy coconut pecan filling and chocolate nut icing, these wonderfully rich bars indeed are a sweet treat. CRUST 1 (18-ounce) package refrigerated chocolate chip cookies, well chilled FILLING 2 eggs 2 teaspoons vanilla extract 1 (15-ounce) can coconut pecan ready-to-spread frosting 1 (14-ounce) can sweetened condensed milk (not evaporated) TOPPING 1 1/2 cups semisweet chocolate chips 3 tablespoons oil 1 cup coarsely chopped pecans or walnuts Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly in pan to form crust. Bake at 350°F. 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. Nutrition Per Serving (1 bar): Calories 170; Protein 2g; Carbohydrate 199; Fat 109; Sodium 65mg PICTURE: Top to bottom: Choco-Nut Sweet Treats, Candy Bar Cookies From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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