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16 cookies
suggest servings
| 1/2 | cup | vegetable shortening | butter flavor |
| 1/2 | cup | brown sugar | firmly packed |
| 1 | each | egg | |
| 1 | tablespoon | milk | |
| 1 | teaspoon | vanilla extract | |
| 3/4 | cup | flour, all-purpose | |
| 1 | package | milk chocolate chips | divided |
| 3/4 | cup | pecans | chopped, divided |
1. Heat oven to 350 F. Grease a 8 x 8 x 2 inch pan with Butter Flavor Crisco.
Set aside.
2. Cream Butter Flavor Crsco, brown sugar, egg, milk and vanilla blended.
Reduce speed to low.
Add flour. Stir in one cup chocolate chips and 1/2 cup nuts.
Spread in pan.
3. Bake at 350 for 25 to 30 minutes, or until lightly browned.
Remove from oven.
Sprinkle with one cup chocolate chips. Wait 5 minutes, or until chips soften.
Spread evenly. Sprinkle with other 1/4 cup nuts.
Cool Completely.
Cut into 2x2 inch squares.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 18mg | 1% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everything you ever wanted to know about hot chili peppers....
This is a wonderful, colorful, savory salad. I served it in the student restaurant (by students, for students) at the California Culinary Academy and they loved it. Try it with Napa cabbage.
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