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1-1/2 cups graham cracker crumbs
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 can sweetened condensed milk
1/2 cup butter, softened
6 ounces white chocolate, chopped
1 cup pecans, chopped
Pre-heat oven to 375 F. Line baking sheets with parchment paper or a non-stick baking mat.
In a mixing bowl, combine graham cracker crumbs, flour, cocoa powder and baking powder. Set aside. In a large mixing bowl beat together condensed milk and butter until mixture is creamy. Stir in graham mixture; mix well. Stir in white chocolate and pecans. Refrigerate 30 minutes. Drop by large tablespoonfuls on prepared baking sheets.
Bake 12 to 14 minutes or until firm. Transfer to a wire rack to cool completely. When cool, store in an airtight container.
Servings: 40
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1 can sweetened condensed milk
1/2 cup butter, softened
6 ounces white chocolate, chopped
1 cup pecans, chopped
Pre-heat oven to 375 F. Line baking sheets with parchment paper or a non-stick baking mat.
In a mixing bowl, combine graham cracker crumbs, flour, cocoa powder and baking powder. Set aside. In a large mixing bowl beat together condensed milk and butter until mixture is creamy. Stir in graham mixture; mix well. Stir in white chocolate and pecans. Refrigerate 30 minutes. Drop by large tablespoonfuls on prepared baking sheets.
Bake 12 to 14 minutes or until firm. Transfer to a wire rack to cool completely. When cool, store in an airtight container.
Servings: 40
