Adapted from
The J.M Smucker Company
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10 ozs
pecan shortbread cookies, crumbled into pieces
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2 tbsps
unbleached flour
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3 tbsps
margarine, softend
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Topping:
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2 whole
eggs
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1/2 cup
light brown sugar, packed
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1/2 cup
corn syrup
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1 tsp
pure vanilla extract
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2 ozs
pecans, chopped
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2 ozs
semisweet chocolate chips
Preheat oven 350. Prepare a 9"x13" baking dish with cooking spray; set aside. In a mixing bowl, combine cookie crumbs, flour and margarine. Press evenly into prepared pan. Bake for ten minutes. In another mixing bowl, combine eggs, brown sugar, corn syrup, vanilla extract, pecans, and chocolate chips. Mix well. Pour evenly over hot cookie base.Bake fro 20 minutes, or until topping is set.