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Chocolate Pecan Chewies
Makes about 5 dozen cookies
One 14-ounce can
sweetened condensed milk, such as Eagle Brand
12 ounces (2 cups) chocolate chips
1/4 cup (1/2 stick) butter
1 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
Preheat the oven to
350 degrees F.
In a heavy saucepan combine the condensed milk, chocolate chips and
this mixture over medium-low heat, stirring constantly with
a wooden spoon,
until the chocolate and butter melt. Remove saucepan
from heat. Stir in the
flour, chopped pecans, and vanilla.
Drop the batter by teaspoonfuls onto ungreased cookie sheets. Press a
into the center of each cookie. Bake in the preheated oven for
7 minutes. (Be
careful not to overbake.) Transfer cookies to wire racks
to cool. (These cookies
freeze very well.)
And while we're on a quick-and-easy Eagle Brand roll, we might as well
a childhood-favorite macaroon recipe...
Prep Time: 10
Servings: Makes about 4 dozen
Two 7-ounce packages (5 1/3 cups) flaked coconut
One 14-ounce can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Preheat oven to 350 degrees F. In large bowl, combine coconut, Eagle
Brand and extracts; mix well.
Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased
baking sheets; garnish as desired.
Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove
from baking sheets (macaroons will stick if allowed to cool.)
Store loosely covered at room temperature.
© 2001 Eagle Family Foods
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