I woke up today with a powerful urge for chocolate. Whilst standing in front of the open freezer door, I saw the tail end of a bag of pecans halves. Now that I had my two main ingredients, it was time to figure out what else I had around the house – Box of graham cracker crumbs? Check! Sweetened condensed milk? Check!
It all added up to stick to your teeth chocolate cookies. The recipe comes from Paula Deen, except I use pecans instead of walnuts and chop the nuts much finer than she does.
2 1 oz squares unsweetened chocolate
1 14 oz can of sweetened, condensed milk
1 cup graham cracker crumbs
½ cup finely chopped pecans
1/8 teaspoon salt
1 teaspoon vanilla extract
24 or more pecan halves, for topping
Preheat oven to 350 degrees F. Grease two cookie sheets.
Melt chocolate in the top of a double boiler. Add milk and stir to combine for about five minutes or until thickened. Remove from heat and add crumbs, chopped pecans, salt and vanilla. Mixture thickens as it cools, so stir in all items quickly.
Drop tablespoon size dollops of the mixture on the prepared pans. Place a pecan half on each cookie and place in oven for ten minutes. Remove from pans immediately and put onto wax paper to cool.