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Alabama Fudge-Pecan Chewies
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4.7 stars stars based on 30 reviews - 97% would make this again
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Makes about 60
1/4 cup butter or margarine
14 ounces sweetened condensed milk
12 ounces semisweet chocolate chips
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped pecans
60 pecan halves
Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by teaspoonfuls onto ungreased baking sheets. Press a pecan half into the center of each cookie. Bake for 7 minutes. (Do not overbake.) Remove cookies to wire racks to cool completely.
Note: from alt.cookies.yum.yum.yum via Duckie ®
Reviews of Alabama Fudge-Pecan Chewies:
1-5 of 30 reviews Next >>
D.Leigh in on the James River, VA Dec 20, 2011
Would make this again.
My Alabama friend gave me this recipe several years ago. so easy and so yummy
always a big hit. I like the smaller size also. 5 stars
Shannon in Ferndale Wa Dec 12, 2011
Would make this again.
Have made this a few years in a row. Very yummy! 5 stars
Tree in Santa Cruz, CA Dec 8, 2011
Would make this again.
Great recipe! I took the advice of another reviewer and added some coconut, maybe about 1/4 cup. I'm glad I did because half way through baking, I looked over and realized I had forgotten to add the chopped pecans. I added some to the remaining batter and continued baking. the coconut helped add a little body to the cookies without the chopped pecans.
I think my husband has eaten about 6 of them and he said he gives the recipe a 4.9 :-) 4 stars
Katie_Fabulous in Elk River, MN Nov 29, 2011
Would make this again.
I make these anytime there is a cookie exchange! First, there's only 6 ingredients which is one of the things I appreciate in a recipe...simplicity. These are quick, easy, reasonably inexpensive, absolutely delicious and they keep well in an airtight container. These are sooo good though, I don't think you'll need to worry about storing them. You will however, want to make sure you have plenty of MILK! The recipe says it makes 5 dozen cookies, but they are so rich, I keep them about the size of a 50 cent piece. Just a bit larger around than the pecan half. I know I've gotten 6/12 dozen out of one recipe. If they are too big, they are almost gummy. Smaller is the way to go here. After cooling, your cookies should be soft and chewy, NOT gooey. If they are gooey, try a bit smaller. Try putting candied cherry or candied orange on top instead of a pecan. 5 stars
A cookie baker in Napa, Calif. Nov 27, 2011
Would make this again.
These are deelish! Very easy to make and no eggs required. The texture of these: Biting into crunch then soft chewy-ewy...and then the nuts. These will be the chocolate on my Christmas platter along with my peanut butter balls, while I make a bit of each kind (fruit, shortbread, mini pies & of course sugar!) so easy and perfect - totally satisfied my chocolate crave (^_^) 5 stars
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