I halved the recipe for an 8x8 pan, and used a can of sweetened condensed milk mixed with unsweetened coconut (2-3 cups) for the filling. They were chewy, crunchy, and just a little chocolatey. Unlike most cookies I've made, the texture was better the next day. The second time, I tried using 1/2 the filling originally called for (with peanut butter) and then spreading it with s.c. milk mixed with melted chocolate and a little margarine (similiar to the filling in the recipe for Chocolate Revel Bars). I must've over-cooked them, because they were hard all the way through- even the filling was dense. I broke the pieces into a food processor (which makes putting the crust together a 2-minute process) and made the best ice cream topping I've ever had! Also, the second time I couldn't find the brown sugar (!), so I used white sugar with about 1/4 tsp. molasses.
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I halved the recipe for an 8x8 pan, and used a can of sweetened condensed milk mixed with...