The Big Book of Cookies
Andrew Swarbrick and Patrick Kelley
You could pass these chocolate-pecan bars from Betty Crocker The Big Book of Cookies (Wiley) out to local trick-or-treaters, or you could pour a gigundo glass of milk and eat them all yourself. Trust us, no one who’s tried one will blame you.
Active Time: 35 minutes
Total Time: 3 hours 30 minutes
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 teaspoon salt
1 cup butter, melted
1 cup chopped pecans
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
2 tablespoons butter, softened
3/4 cup orange and brown candy-coated chocolate candies
1. Heat oven to 350 degrees F. Spray 13x9-inch pan with cooking spray.
2. In large bowl, mix oats, flour, brown sugar, salt and 1 cup butter with spoon. Stir in pecans. Remove 1 cup; reserve for topping. Press remaining mixture into pan.
3. In 2-quart saucepan, cook condensed milk, chocolate chips and 2 tablespoons butter over medium heat, stirring constantly, until chips are melted and mixture is smooth. Spread chocolate mixture over crust. Sprinkle with candies and reserved oat mixture; press into chocolate mixture.
4. Bake 23 to 25 minutes or until set. Cool completely, about 21/2 hours. Cut into 8 rows by 4 rows.
Make these bars year-round, using different colors of chocolate candies to match the season.
Makes 32 bars
Nutritional Information Per Bar: Calories 240; Total Fat 13g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 20mg; Sodium 140mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 3g
Excerpted from Betty Crocker The Big Book of Cookies © 2012. Reprinted with permission from John Wiley & Sons, Inc.
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