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Bake-Off® Contest 37, 1996
Indianapolis, Indiana

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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  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 8
  • servings 48
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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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.