- 2 cups (12 ounces) semisweet chocolate chips, melted
- 4 cups cornflakes, crushed
- 1/2 cup chopped dates
- 1/2 cup chopped pecans
- Combine all ingredients in a large bowl. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Chill until firm, about 15-20 minutes. Yield: about 4 dozen.
Originally published as Chocolate Icebox Cookies in Taste of Home April/May 1996, p11
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