Clint's giant pecan volcanoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | packs | (3 oz) cream cheese |
| 1 | cup | Butter; or margarine |
| 2 | teaspoons | Butter |
| 2 | ounces | Chocolate bar |
| 1½ | cup | Brown sugar; packed |
| 2 | teaspoons | Vanilla extract |
| 2 | Eggs; beaten | |
| 1 | dash | Salt |
| 1½ | cup | Pecans; chopped OR almonds |
Directions
FILLING
Directions by Clint, age 7
To Prepare Pastry Place flour in a large bowl; cut in cream cheese and butter. Mix until dough is shaped into a ball. Put in refrigerate for 1 hour. Shape dough into muffin tins.
To Prepare Filling Melt butter and chocolate in a microwave. Remove and stir in sugar, vanilla, eggs and salt; blend well. Stir in nuts. Spoon 1 tablespoon or more of filling into each pastry. Bake in preheated 350 degree oven for 25 minutes or until volcanoes "erupt". Cool on wire racks.
Store in airtight containers.
Source: Clint Chesney, 7, of Fallbrook Ca, who was the first prize winner in the favorite cookie category.
Me ke aloha, Mary
Per serving: 4307 Calories; 278g Fat (57% calories from fat); 49g Protein; 422g Carbohydrate; 934mg Cholesterol; 2294mg Sodium Recipe by: Clint Chesney, age 7 From The Chocolate Archives, Dec 1997,