SNPiccolo5
Senior Cook
OK, these don't have tootsie rolls in them, but that is the original name. I got the recipe from a resort in northern Minnesota. Make these and you'll love them. You can make them without the pecans, but if you chop them finely enough, you can't feel their texture and they do add some good flavor. They're amazing either way. This is my recipe that I'm known for.
Crust
2 c. flour
2 c. oatmeal
1.5 c. brown sugar
1/2 tsp salt
1 tsp soda
1 1/2 c. melted butter
Filling
2 c. choc chips
1 c. chopped pecans
1.5 c. carmel topping (should be thick, not very thin)
6 T. flour
Put ½ of the crust mixture on the bottom of the 9X13 cake pan and bake for 5 min. Add the filling and the rest of crust and bake for 20 minutes.
You basically bake it until it's set- but don't apply the toothpick test to these! One time when I left and told my dad to take them out of the oven, my brother stopped him from doing it because he said a toothpick didn't come out clean... well, they were burnt by the time that worked... ugh! They should be just golden on top. They'll set up, after cooling, don't worry.
-Tim
Crust
2 c. flour
2 c. oatmeal
1.5 c. brown sugar
1/2 tsp salt
1 tsp soda
1 1/2 c. melted butter
Filling
2 c. choc chips
1 c. chopped pecans
1.5 c. carmel topping (should be thick, not very thin)
6 T. flour
Put ½ of the crust mixture on the bottom of the 9X13 cake pan and bake for 5 min. Add the filling and the rest of crust and bake for 20 minutes.
You basically bake it until it's set- but don't apply the toothpick test to these! One time when I left and told my dad to take them out of the oven, my brother stopped him from doing it because he said a toothpick didn't come out clean... well, they were burnt by the time that worked... ugh! They should be just golden on top. They'll set up, after cooling, don't worry.
-Tim
