2 tablespoons vegetable oil
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/2 cups flaked white chocolate, grated
Heat oil in medium saucepan over medium heat. Stir in sugar. Bring to a boil, stirring constantly. Boil 12 minutes. Remove from heat, stir in eggs and 1 teaspoon vanilla. Stir in chopped pecans. Pour into cooled container set aside.
While the batter of your choice is boiling, layer the chocolate pieces in one fourth of a muffin pan. Spoon chocolate cookie mixture onto the entire cookie sheet. Cut cookie into 4 squares; roll the cut-outs into balls.
Bake in preheated oven for 1 hour. Remove from oven. Cool completely on wire rack. Before serving, garnish pan with pecans with gingerbread cookie crumbs before cutting into squares.