Butterscotch-Pecan Cookie Wedges

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  • 30 min prep time
  • 1 hr 15 min total time
  • 6 ingredients
  • 32 servings

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated sugar cookies
1
box (4-serving size) butterscotch instant pudding and pie filling mix
2
tablespoons milk
1
cup chopped pecans
1/2
cup semisweet chocolate chips
1
teaspoon vegetable oil

Directions

  1. 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir in pudding mix and milk until well blended. Stir or knead in 1/2 cup of the pecans. Shape dough into flattened round. Cover; refrigerate about 30 minutes or until slightly firm.
  2. 2 Divide dough into 4 pieces. On ungreased large cookie sheet, press each piece into 6-inch round.
  3. 3 Bake 13 to 17 minutes or until edges are golden brown. Immediately cut each round into 8 wedges. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  4. 4 In 1-quart saucepan, heat chocolate chips and oil over low heat about 2 minutes, stirring constantly, until chips are melted and smooth. Dip one cut side of each wedge into melted chocolate mixture; immediately sprinkle with remaining 1/2 cup pecans. Place on parchment paper until set. Store covered at room temperature.

Notes

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Nutrition Information

Recipe Step Photos

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