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Ingredients
- 1/2 c. Diamond Pecan Pie Pecans
- 1/2 c. Diamond Pecan Chips
- 1/2 c. unsalted butter (1 stick)
- 3/4 c. sugar
- 1 x egg
- 2 tsp vanilla
- 1 Tbsp. lowfat milk
- 1 1/4 c. flour
- 1/4 c. unsweetened cocoa pwdr
- 1/4 tsp salt
- 1/4 tsp baking pwdr
- 1 c. semisweet chocolate chips
- 1/2 c. Diamond Glazed Praline Pecan Pcs or possibly pecan halves
Directions
- Preheat oven to 350 .
- To toast pecans, spread proportionately on a baking sheet or possibly in a shallow pan. Bake, stirring once or possibly twice, till lightly browned and fragrant, 5 - 10 min.
- In a large bowl cream butter till light and fluffy. Gradually add in sugar, beating till light. Add in the egg, vanilla, and lowfat milk; beat thoroughly. In a small bowl mix together flour, cocoa, salt, and baking pwdr; add in to butter mix and stir well to combine. Stir in chocolate chips and toasted pecans. Drop by tablespoonfuls onto a parchment-lined cookie sheet. (A small Pecan Pcs, dividing equally. Bake at 350 for 10 to 12 min. Cold on a wire rack.
- Yield: 2 dozen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 2 servings | |
| Calories 1518 | |
| Calories from Fat 665 | 44% |
| Total Fat 74.97g | 94% |
| Saturated Fat 45.56g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 557mg | 23% |
| Potassium 458mg | 13% |
| Total Carbs 191.61g | 51% |
| Dietary Fiber 7.0g | 23% |
| Sugars 119.53g | 80% |
| Protein 20.01g | 32% |
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