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Special Chocolate Treats

By: Walter Max  
"Mrs. Walter Marx of Wabasha, Minnesota serves these lovely cookies to guests. 'They freeze well,' she notes."

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Prep Time:
35 Min
Cook Time:
15 Min
Ready In:
50 Min

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Original Recipe Yield 42 servings
 

Ingredients

  • 3/4 cup butter or margarine, softened
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • FILLING/GLAZE:
  • 1 cup semisweet chocolate chips
  • 1 tablespoon shortening
  • 2/3 cup finely chopped pecans
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon light corn syrup
  • 1 teaspoon water

Directions

  1. In a mixing bowl, cream butter and sugar until fluffy. Beat in vanilla and salt. Add flour; mix well. Cover and refrigerate.
  2. For filling, melt the chocolate chips and shortening in a microwave until smooth. Remove from the heat; set aside 1/4 cup for glaze. To remaining chocolate, add pecans, milk, vanilla and salt; blend well. Cover and refrigerate until cool, about 15 minutes.
  3. Place a 16-in. x 12-in. piece of foil in a greased baking sheet; lightly sprinkle with flour. Divide dough in half; place one portion on foil. Roll into a 14-in. x 5-in. rectangle. Spread half of the filling lengthwise on half of the dough to within 1/2 in. of edges. Using foil, fold dough over filling; seal edges. Repeat with remaining dough and filling. Bake at 350 degrees F for 15-20 minutes or until golden brown. Cool on a wire rack for 10 minutes.
  4. For glaze, warm reserved chocolate; stir in corn syrup and water. Spread over cookies. Cool completely. Cut widthwise into 3/4-in. strips.
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