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7

Choco-Nut Sweet Treats

Prep 20 min
Total 2 hr 20 min
Ingredients 8
Servings 48

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. MORE+ LESS-

Bake-Off® Contest 37, 1996

Agatha Roth

Indianapolis, Indiana

Ingredients

Crust

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

Filling

eggs

teaspoons vanilla

(15-oz.) can coconut pecan frosting

(14-oz.) can sweetened condensed milk (not evaporated)

Topping

1 1/2

cups semisweet chocolate chips

tablespoons oil

cup coarsely chopped pecans or walnuts

Steps

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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.