Pillsbury Recommends:

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.

By Pillsbury Kitchens

Updated September 28, 2020

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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) 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.