Grandma Sylvia's famous Pecan Chewies. Maya has claimed "the best dessert I have ever had." Also gluten free!
INGREDIENTS:
3 squares Baker‘s Unsweetened Chocolate
1/8 lb. butter
1/2 lb. whole small pecans (8 oz.)
1 can Eagle brand condensed milk
3 squares Baker‘s Unsweetened Chocolate
1/8 lb. butter
1/2 lb. whole small pecans (8 oz.)
1 can Eagle brand condensed milk
HOW TO:
Melt chocolate and butter in double boiler. Add milk to chocolate and butter. Blend well.
Continue cooking while water is still boiling until chocolate falls off spoon in soft lumps (about 5 minutes). Remove pan from heat and add nuts. Cool slightly.
Drop chocolate mixture on top buttered cookie sheet and bake 350 degrees 10-12 minutes.
Melt chocolate and butter in double boiler. Add milk to chocolate and butter. Blend well.
Continue cooking while water is still boiling until chocolate falls off spoon in soft lumps (about 5 minutes). Remove pan from heat and add nuts. Cool slightly.
Drop chocolate mixture on top buttered cookie sheet and bake 350 degrees 10-12 minutes.