We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Choco-Nut Sweet Treats

(11)
  3 reviews
No Image For Recipe
  • 20 min prep time
  • 2 hr 20 min total time
  • 8 ingredients
  • 48 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Agatha L. Roth Indianapolis, Indiana Bake-Off® Contest 37, 1996 $2,000 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.

Bake-Off® Contest 37, 1996
Agatha Roth
Indianapolis, Indiana

Ingredients

Crust

1
(18-oz.) pkg. refrigerated chocolate chip cookies, well chilled

Filling

2
eggs
2
teaspoons vanilla
1
(15-oz.) can coconut pecan frosting
1
(14-oz.) can sweetened condensed milk (not evaporated)

Topping

1 1/2
cups semisweet chocolate chips
3
tablespoons oil
1
cup coarsely chopped pecans or walnuts

Steps

  • 1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 15x10x1-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.
  • 2 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.
  • 3 Bake an additional 20 to 25 minutes or until top is deep golden brown and center is set. Cool 5 minutes.
  • 4 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.
  • 1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 15x10x1-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.
  • 2 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.
  • 3 Bake an additional 20 to 25 minutes or until top is deep golden brown and center is set. Cool 5 minutes.
  • 4 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size:
Calories
170
% Daily Value
Total Fat
10g
15%
Sodium
65mg
3%
Total Carbohydrate
19g
6%
Protein
2g
2%
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved