Clint's Giant Pecan Volcanoes
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Ingredients
| 2 cups | all-purpose flour | | 2 pkg. (3 oz. each) | cream cheese | | 1 cup | butter or | | margarine |
Filling
| 2 tsp. | butter | | 2 oz. | chocolate bar | | 1-1/2 cup | brown sugar, packed | | 2 tsp. | vanilla extract | | 2 | eggs, beaten | | 1 dash | salt | | 1-1/2 cup | pecans or | | almonds, chopped |
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Instructions
Place flour in a large bowl; cut in cream cheese and butter. Mix until dough is shaped into a ball. Put in refrigerate for 1 hour. Shape dough into muffin tins.
Filling:
Melt butter and chocolate in a microwave. Remove and stir in sugar, vanilla, eggs and salt; blend well. Stir in nuts. Spoon 1 tablespoon or more of filling into each pastry. Bake in preheated 350°F oven for 25 minutes or until volcanoes erupt. Cool on wire racks. Store in airtight containers.
Author's Comments
Source: Clint Chesney, 7, of Fallbrook Ca, who was the first prize winner in the favorite cookie category.
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