 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I like this recipe because of the butterscotch and the pecans. It tastes awesome with vanilla ice cream. :o) Ingredients:
1 (20 ounce) package refrigerated sugar cookies |
1 (3 1/2 ounce) package instant butterscotch pudding mix |
1 dash salt |
3/4 cup dark corn syrup |
2/3 cup milk |
1/2 teaspoon vanilla (optional) |
1 egg |
1 1/2 cups pecan halves or 1 1/2 cups pecan pieces |
1 cup whipped cream (optional) or 1 pint ice cream (optional) |
Directions:
1. Heat oven to 350ºF.
2. Slice cookie dough into 1/4-inch slices.
3. Press slices in bottom and 1 inch up sides of ungreased 13x9-inch pan to form crust (press dough as thin as possible on sides).
4. In medium bowl, combine pudding mix, salt, corn syrup, milk, vanilla and egg; blend well.
5. Fold in pecans.
6. Pour into crust-lined pan.
7. Bake at 350ºF for 25 to 35 minutes or until edges are deep golden brown and filling is set.
8. Cool completely and then cut into squares.
9. Serve with whipped cream or ice cream.
|
|