Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter; softened |
| ½ cup | Brown sugar |
| 1 | Egg yolk |
| 1 cup | Flour |
| ½ teaspoon | Vanilla |
| 1 | 8-ounce milk chocolate bar |
| 1 | 8-ounce dark chocolate bar |
| ½ | 4-ounce German's sweet chocolate bar |
| 1 cup | Chopped pecans |
From: "Judith B. Sherman" <jsherman@...> Date: Sun, 28 Jul 1996 06:22:30 -0400 One of my all time favorites, this is from a book called "Chocolate Mousse" which I treasure for all things chocolate. I like to serve them in a napkin lined basket.
Cream butter and sugar until fluffy. Add egg yolk, flour and vanilla, mixing well. Spread on ungreased jelly roll pan approximately ¼-inch thick. Bake at 350 for 15 minutes.
Melt chocolates in top of double boiler.* While cookie is still warm, spread on chocolate. Sprinkle with pecans. Place in freezer until frozen.
Remove and break into pieces wiht point of knife. Best served shortly after removing from freezer.**
*I melt them in the microwave. **I store them in the freezer.
JEWISH-FOOD digest 284
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .