Dough:
3/4 cup vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup milk
1 egg
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
3 cups all-purpose flour
Filling:
1 (1-pound) bag semi-sweet chocolate chips
2 cups chopped walnuts or pecans
2 cups sweetened condensed milk
1 teaspoon vanilla extract
2 (1-ounce) squares unsweetened chocolate, melted
1 tsp butter
Confectioners’ sugar for dusting the final cookies
Preheat oven to 350 degrees F.
Dough: in a mixer, beat together the shortening and brown sugar.
Add the milk and egg and beat until combined.
Add the salt, baking powder, vanilla and flour. Mix until thoroughly combined.
Remove dough from bowl, cut in half.
Roll each piece of dough between 2 sheets of waxed paper. Peel waxed paper off one side and place it in a greased 9 by 13-inch baking pan (Bottom Layer). Press dough with your hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the top side. (Ripping it and taking off smaller pieces seems easier for me)
Stir all the filling ingredients together. Pour fudge filling evenly on top of first layer in pan.
Remove waxed paper from 1 side of top dough layer and gently place that side over filling. Then remove waxed paper from the top side.
Bake at 350 degrees F until top is brown. (about 30 to 35 minutes).
Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces
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