Hello Dolly Cookies
With a name like that, why wouldn’t you want to try these? This recipe is based on one found in the publication Fun Cooking With Pecans, a promotional booklet published in the US by Young’s Golden Pecans around, (I am guessing) the 1960’s or 70’s.
Maybe not be the most photogenic of bakes, but OMG, they more than make up for it with their phenomenal sweet nutty flavour and crispy-on-the-outside-soft-and-chewy-in-the-middle texture. I really don’t think you will regret giving them a try.
125g digestive biscuit crumbs
75g caster sugar
125g chopped pecans
175g chocolate chips
1 can condensed milk (397g)
Pre-heat the oven to 180˚C.
Grease and line a 23cm square cake tin with parchment. Mix together the biscuit crumbs, sugar and butter and press them evenly and firmly into the tin.
Sprinkle with the chopped pecans, followed by the chocolate chips.
Finally pour over the tin of condensed milk.
Place in the oven and cook for 25 minutes.
Leave to cool in tin before cutting into squares.