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
Crust
-
1
-
(18-oz.) pkg. refrigerated chocolate chip cookies, well chilled
Filling
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2
-
eggs
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2
-
teaspoons vanilla
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1
-
(15-oz.) can coconut pecan frosting
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1
-
(14-oz.) can sweetened condensed milk (not evaporated)
Topping
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1 1/2
-
cups semisweet chocolate chips
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3
-
tablespoons oil
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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 PER SERVING
Serving Size:
- Calories
- 170
% Daily Value
- Total Fat
- 10g
- 15%
-
- Sodium
- 65mg
- 3%
- Total Carbohydrate
- 19g
- 6%
-
- Protein
- 2g
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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