Our cute aunt Lynn made this delicious treat for Thanksgiving years ago and we have been enjoying the recipe a myriad of times since. Because it is Lynn's recipe, we loving call these "Lynn's Cookies." Now, you all don't have the pleasure of knowing our sweet aunt Lynn, so I made up a new more descriptive name for them. They really are one of my absolute favorite treats. Buttery shortbread taste and a mix of chocolate make for a treat you will be craving too!
(Sorry again for no picture...they always seem to get eaten before I remember to get a picture! I'll try to remember next time I make them, which will probably not be too long from now!)
1 C (2 sticks) butter, softened
2 C flour
1/2 c sugar
1/4 tsp salt
1/2 + 1 1/2 cups milk or semi-sweet chocolate chips (according taste preference- I use the 1/2 cup semi-sweet mixed with the canned milk, another 1/2 cup semi-sweet and 1 cup Guittard milk chocolate chips for the topping)
14 oz. can sweet and condensed milk
1 tsp vanilla
1 C chopped nuts (walnuts), optional
With a handmixer, beat butter until creamy. Add flour, sugar, salt and mix to crumbly (mix on low for just a few second and then can use knives to "cut" the mixture until you have pea size clumps). Gently measure 2 cups "pea size" mix and press into the bottom or a 9 x 13 glass pan, so it forms a crust. Bake at 350 for 10-12 minutes, or until light golden brown on edges. While baking, put 1/2 cup chocolate chips and canned milk in a saucepan and stir until melted and blended. Turn off heat and add vanilla. Spread over hot crust. Mix 1 1/2 c chocolate chips, remaining "pea mix," and walnuts with a fork. Sprinkle on top and bake at 350 for an additional 25-30 minutes. Cool before cutting. Enjoy! I like to cut mine into only about 1-1 1/2 inch bars because they are so rich! Besides, you don't feel as bad when you take two!
