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    Experimental Candy Bar Cookies

    Saturday Feb 25, 2017
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    I decided to experiment.

    I had a can of sweetened, condensed milk I wanted to use, and J deserved cookies.  We were heading into an exam period, and it was going to be rough.  I had never used condensed milk to make cookies, but was particularly inspired by this Taste of Home recipe, and decided to give it a go.

    I haven’t found quite the selection of chocolate chips in Brisbane that Canada carries, and couldn’t find caramel (or even butterscotch! or toffee bits!) chips anywhere.  Additionally, the basic chocolate chips- dark, milk, white- are beyond expensive, so I decided to use caramel-filled milk chocolate bar pieces instead.  So. Much. Yum.

    These cookies don’t taste like what I expect cookies to taste like, but they’re addictive nonetheless.  They’re fine when they come out of the oven, but a day coming together in the fridge brings out the best in them, and being dunked in a glass of chilled milk is transformative.

     

    Experimental Cookies

    4 tbsps unsalted butter, softened/ room temp

    1 can (14 oz) sweetened condensed milk

    1 tbsp cocoa powder

    1-2 tsp vanilla extract

    1 cp all purpose unbleached flour

    1 ¼ cp chopped pecans, toasted

    3 caramel-filled milk chocolate bars, chopped

     

    Preheat oven to 350F/ 175C.

    Beat butter, milk, and cocoa powder together.  Beat in vanilla.

    Stir in flour until completely blended.  Stir in pecans and chocolate bar pieces.

    Bake for 8 minutes. (Ovens vary, so you may need to add 30 seconds- 1 minute).

    Let cool on wire racks.

    Serve with chilled glass of milk for dunking.

     

    Recipe Notes:

    -These cookies really are delightful with a chilled glass of milk, so don’t skip that part.

    -Before putting into the oven, you can press a piece of pecan and/ or chocolate bar onto the top of each cookie.

    -Replace the cocoa with 1/3 cp melted semisweet or dark chocolate chips, for a fudgier taste.

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