.
Ingredients:
1 tube (18 ounce) refrigerated
chocolate chip cookie dough1 can (14 ounce) sweetened condensed milk
2 tablespoons fresh lime
juice
1 can (15 1/4 ounce) sliced
pears, well drained, blotted dry, and coarsely chopped
1/2 cup chopped pecans or
walnuts
1/2 cup sweetened shredded
canned coconut
1/2 cup packed brown sugar
2 tablespoons butter or
margarine, melted
1 cup butterscotch chips
1/4 cup light cream
Instructions:
Preheat the oven to 350°F.
Grease a 13x9” baking pan.
Slit the tube of cookie dough
open and press evenly into the bottom of the prepared pan.
Bake until just firm to the
touch and browned at the edges, 15 minutes.
Meanwhile, beat eggs in a
medium bowl. Beat in sweetened condensed milk and lime juice until slightly
thickened. In another medium bowl, mix pears, pecans, coconut, brown sugar,
and butter, crumbling sugar with your fingers.
With a rubber spatula, dollop
the egg mixture onto the cookie crust and spread almost to the edges. Sprinkle
the pear mixture on top.
Bake until the egg mixture
is set, 22 to 25 minutes. Cool on a wire rack for 15 minutes.
Place butterscotch chips
and cream in a medium microwave-safe bowl. Microwave on high for 30 to
40 seconds, stirring 2 or 3 times, until melted and smooth (or melt in
a small saucepan over low heat). Pour over the cookies. Let cookies cool,
then refrigerate until cold. Cut into bars to serve.
Servings: 32
Nutrition
Facts:
Amount
Per Serving: Calories 200
Fat
9 g, Cholesterol 21 mg,
Sodium
78 mg,
Courtesy
Of:
http://www.mealtime.org
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