Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Pecan Chocolate Puddles

Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren.

24 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped pecans
1 cup (6 ounces) miniature semisweet chocolate chips
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
48 pecan halves

Directions

In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and vanilla. Combine the flour, oats, salt and baking
powder; gradually add to creamed mixture and mix well. Stir in
chopped pecans and miniature chocolate chips.
In a microwave, melt chocolate chips and milk; stir until smooth.
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking
sheets.
Using the end of a wooden spoon handle, make an indentation in the

2 of 2

Pecan Chocolate Puddles (continued)

Directions (continued)

center of each ball. Fill with a rounded teaspoonful of melted
chocolate; top with a pecan half.
Bake at 350° for 14-16 minutes or until the edges are lightly
browned. Remove to wire racks to cool. Yield: 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 239 calories, 15 g fat (6 g saturated fat), 21 mg cholesterol, 112 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein.