Choco-Nut Sweet Treats

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.

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Servings 48

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10 Ratings

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Bake-Off® Contest 37, 1996

Agatha L. Roth

Indianapolis, Indiana

ingredients 8
Prep Time 20 min
Total Time 2 hr 20 min

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

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Directions

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; 10%
( ),
Sodium: 65mg; 65%;
Total Carbohydrate: 19g; 19%
Protein: 2g; 2%

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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sandy3453

report Posted Aug. 30, 2011 5:07 PM

Why don't you try baking it in a 9 x 13 pan instead of a 15 x 10. There should be enough cookie dough for that size pan. I haven't made this recipe yet, but I have made similar recipes and can tell from the ingredients that it is one that my family will enjoy.

wagondorfer

report Posted May. 15, 2011 1:30 PM

The recipe calls for an 18 oz. pkg of refrigerated chocolate chip cookies. This size may have been available in 1996 but all I could find in 2011 was 16.5 oz. pkgs. Of course, this was not enough to fill the 15x10-in. pan. I went ahead and made the recipe anyway and the bars were very good. IF I make it again, I will have to do some revamping of the recipe.