Prep 15 mins
Cook 35 mins
This recipe is from the 1973 Pillsbury Family Cookbook. Even though I've had this cookbook since the 70's, this is the first time I've made this recipe. Chocolatey, chewy, buttery, and sweet enough to make your teeth revolve - if that sounds like something you'd like, then these are for you. Oh, and easy, too!
- 2 cups pkg semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons butter
- 1 cup butter
- 2 1⁄4 cups packed brown sugar (1 lb pkg)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1⁄2 cup chopped nuts
- 1⁄2 cup flaked coconut
- Preheat oven to 350°.
- In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally.
- Set aside.
- In another saucepan, melt 1 cup of butter.
- Remove from heat and beat in brown sugar and eggs.
- Stir in all remaining ingredients.
- Spread half of mixture in an ungreased 15x10 jellyroll pan.
- Drizzle chocolate mixture over dough in pan, and spread evenly.
- Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble.
- Bake 35 minutes or until golden brown.
- Cool and cut into bars.
This recipe was created by my grandmother, Janie Pace, and it brought her to the finals in the 1969 Pillsbury Bake-Off for it.
These are sort of a combination of fudge, pecan pie, and that yummy goo atop a German Chocolate Cake. Just the right amount of chewy cookie and a serious dose of chocolate. I used the absolute best cru sauvage chocolate, so they were otherworldly. I added more nuts (chopped walnuts) than the recipe called for, and more coconut because I like the gritty textural aspect. I will definitely be making them again.
Help, help, help!!! My teeth are still revolving! This was SWEET, but I ain't complaining as I loved it...and so did the rest of the family.