Months ago while I was blog hopping, I ran across this recipe. It sounded very much like it would taste like a Mounds candy bar, the most delicious candy in the world. Oh, yes it is! And since my husband and son had a hunting trip planned, I thought that this would be a nice treat for them to have after a long day out in the fields. These are very easy to make with not a lot of ingredients and just a few steps. It has the one ingredient that will turn my head each and every time: sweetened condensed milk. YUM. So without further ado, here is the recipe for you.
Cast of Characters:
This is probably the hardest part of the whole recipe. Smashing cookie dough down. And you will get some stuck to your fingers. Oh, my. What to do? Lick it off, of course!! Then cook it a bit. A tiny bit. This is when your kitchen will begin to smell wonderful.
Next up: you will make this little mixture to pour onto the pre-baked cookie dough. And when you spread this onto the warm dough? Just let your face fall into it. Oh my…..If you can’t tell, I’m a big proponent of tasting as I cook. I can’t help it, my mom always did and I learned from her. Blame her, not me.
Although the recipe only calls for 20-24 minutes of baking to set this up, I found that at our altitude in Reno, it required a full hour to set up. Trust me, you do not want this to jiggle at all for the next step.
Aside from all the setting up and all the jiggling, now it’s time for the chocolate! And the melting of the chocolate! This is also where I found Mr. Fae dipping cashews into the melted chocolate and trying to act innocent. It doesn’t work. He can’t pull off ‘innocent’ when there is chocolate on his mustache. Anyway, after the melting (and running your husband out of the kitchen with a spoon in your hand), pour this over the filling and spread it to cover. It will be a thin covering of chocolate..you won’t want any more. Then just throw it into the refrigerator for an hour to set up. Cut into bars and enjoy!
This is a photo that my husband and son took of the nightly dessert: Darioush Shiraz and these bars. They knew it would make me happy.
And here is the finished product that will be winging its way to some lucky person who really, really, really wants these bars…
Coconut Pecan Chocolate Bars
1 (16.5 oz) roll of refrigerated chocolate chip cookie dough
2 large eggs
2 t vanilla extract
1 (14 oz) can sweetened condensed milk
1 (15 oz) can coconut pecan frosting
1 cup coarsely chopped pecans
1 (11.5 oz) bag milk chocolate chips
2 T vegetable shortening
Preheat oven to 350 degrees. Line a 15x10x1 inch baking dish with foil and spray with Pam.
Crumble the cookie dough into the baking dish and press to cover bottom of pan as evenly as possible. It will be thin. Bake for about 9 minutes or until dough is light golden brown and slightly puffed. Remove from oven and cool for five minutes.
In the bowl of a mixer, beat eggs on medium high until foamy. Add vanilla, frosting, and sweetened condensed milk. Beat on medium speed for one minute or until well blended. Pour and spread evenly over crust. Sprinkle with pecans and bake for 60 minutes or until top is deep golden brown and center is set. Cool for five minutes.
In a small saucepan over medium heat, combine chips and shortening. Stir until chips are melted and mixture is smooth. Pour over filing and spread to cover. Refrigerate about an hour or until chocolate is set. Cut into bars.