Special Chocolate Treats Recipe

4 1 1
Special Chocolate Treats Recipe
Special Chocolate Treats Recipe photo by Taste of Home
Publisher Photo

Special Chocolate Treats Recipe

Read Reviews
4 1 1
Publisher Photo
Mrs. Walter Marx of Wabasha, Minnesota serves these lovely cookies to guests. "They freeze well," she notes.
MAKES:
42 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min. + cooling

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 (6 ounces) 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

In a mixing bowl, cream butter and sugar until fluffy. Beat in vanilla and salt. Add flour; mix well. Cover and refrigerate.
For filling, melt the chocolate chips and shortening in a microwave or double boiler until smooth. Remove from the heat; reserve 1/4 cup for glaze. To remaining chocolate, add pecans, milk, vanilla and salt; blend well. Cover and refrigerate until cool, about 15 minutes.
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° for 15-20 minutes or until golden brown. Cool on a wire rack for 10 minutes.
For glaze, warm reserved chocolate; stir in corn syrup and water. Spread over cookies. Cool completely. Cut crosswise into 3/4-in. strips. Yield: about 3-1/2 dozen.
Originally published as Special Chocolate Treats in Taste of Home February/March 1998, p67

Nutritional Facts

1 each: 111 calories, 6g fat (3g saturated fat), 10mg cholesterol, 75mg sodium, 13g carbohydrate (9g sugars, 1g fiber), 1g protein.

  • 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 (6 ounces) 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
  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 or double boiler until smooth. Remove from the heat; reserve 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° 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 crosswise into 3/4-in. strips. Yield: about 3-1/2 dozen.
Originally published as Special Chocolate Treats in Taste of Home February/March 1998, p67

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pagacorn User ID: 2873623 80123
Reviewed Jan. 1, 2010

"my kids liked this. They said it was like eating a chocolate chip cookie but better"

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