~26 Pecan Shortbread Cookies
1/2 cup butter, softened
1/2 to 3/4 cups chopped pecans
1/2 cup butterscotch chips
1/2 cup vanilla chips
1/2 cup semi-sweet chocolate chips
2 cups sweetened, flaked coconut
1 can sweetened condensed milk
Chop cookies until they are crumbs. Mix with softened butter until mixture comes together. Press into a 9 x 13 pan. Sprinkle pecans and chips over crust. Sprinkle coconut on top of nut/chip mixture. Pour sweetened condensed milk evenly over everything.
Bake at 350 for about 30 minutes. Serve with a glass of milk. Rich and delicious.
I found the original recipe in a magazine. I modified some of the measurements because the original recipe was incredibly rich. These are very "moreish" as my British husband would say. You keep wanting "more".
Sunday, August 23, 2009
Friday, August 7, 2009
Thursday, August 6, 2009
1 recipe Cocoa Brownies
1 recipe Chocolate Chip Cookies
1/2 recipe Homemade Chocolate Frosting
Prepare brownies as directed. Spread in a greased 9 x 9 pan.
Prepare cookies as directed. Drop dough by teaspoonful into brownie batter. Press down gently. Bake at 350 for 35-40 minutes. Remove from oven and let cool completely.
Mix frosting ingredients together, spread over cooled brownies.
These are very rich!
I found the original recipe in a Betty Crocker magazine. It called for a boxed brownie mix and a boxed cookie mix. I don't buy boxed mixes because I think my homemade ones are better, so I modified the recipe to use my own.
The first time I made these I used a glaze-type frosting with butter and unsweetened chocolate and powdered sugar. I think they're better with the buttercream-type frosting, and even good without frosting at all. I bake one tray of cookies in addition to the brownies and then just freeze the rest of the dough for later.