You may also like
Categories:
cooking spray eggs condensed milk lime juice peaches pecans shredded coconut brown sugar butter butterscotch chips light cream
Viewed: 59 - Published at: 8 years agoIngredients
- Non-stick cooking spray
- 1 tube (18 ounces) refrigerated chocolate-chip cookie dough
- 2 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons fresh lime juice
- 1 can (8 1/2 ounces) sliced pears, well drained, blotted dry and coarsely chopped
- 1 can (8 1/2 ounces) sliced peaches, well drained, blotted dry and coarsely chopped
- 1/2 cup chopped pecans or walnuts
- 1/2 cup shredded coconut
- 1/2 cup packed brown sugar
- 2 tablespoons butter or margarine, melted
- 1 cup butterscotch chips
- 1/4 cup light cream
Method
- Preparation Time: Approximately 20 minutes
- Cook Time: Approximately 40 minutes
- Preparation:
- Heat oven to 350°F. Grease a 9x13-inch baking pan with non-stick cooking spray.
- Press cookie dough evenly into bottom of pan. Bake until firm to the touch and browned at the edges, about 15 minutes.
- Meanwhile, beat eggs until creamy. Beat in condensed milk and lime juice.
- In another bowl mix pears, peaches, pecans, coconut, brown sugar and butter, crumbling the sugar with your fingers.
- With a rubber spatula, spoon egg mixture onto cookie crust and spread almost to the edges. Sprinkle pear-peach mixture evenly over top.
- Bake until egg mixture is set, about 25 minutes. Cool on a wire rack for 15 minutes.
- Place butterscotch chips and cream in a medium, microwave-safe bowl. Microwave on high for 30 to 40 seconds; stir until smooth; pour over cookies. Let cookies cool to room temperature. Refrigerate until solid. Cut into 32 bars to serve.
- Nutritional Information Per Serving:
- Calories 210; Total fat 10g; Saturated fat 5g; Cholesterol 20mg; Sodium 80mg; Carbohydrate 28g; Fiber 1g; Protein 3g; Vitamin A 2%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 2%DV * Daily Value
