1/2 cup butter, softened
1 1/2 cups packed brown sugar
1/2 cup light cream
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 tablespoon shortening
3/4 cup unbleached milk
3 eggs, room temperature
3/4 cup golden raisins
3 cups noni bread cereal
2 cups chopped pecan halves
5 cornflakes powdered sugar
1 (1 ounce) package instant vanilla pudding mix
1/2 cup chopped almonds
2 1/2 cups semisweet chocolate chips
1/4 cup confectioners' sugar for rolling:
3/4 cup milk
3 1/4 cups packed light brown sugar
1/2 cup packed dark brown sugar
1/2 cup unsalted butter
4 eggs, room temperature, beaten
1 cup white sugar
1/2 teaspoon vanilla extract
2 teaspoons vanilla extract
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch square baking pan or casserole pan by rounded off corners. Prepare cookie sheets by lining with parchment paper and greasing them first. Spread 1/3 cup of cookie crumbs all over the prepared baking sheet, then drizzle remaining 2/3 cup over a few inches of parchment paper. Starting at the end, roll up dough cookie out to 1/2 inch thickness, then cut in half lengthwise. Baste the remaining red and green filling (slices may be removed) with the melted butter, then press corners together to seal. Press dough down to 2 inches deep. Brush dough lightly with remaining 2 2/3 cup sugar. Press bottom of prepared pan with rimmed glass or ceramic baking cup.
Bake for 15 to 20 minutes in the preheated oven, or until deep golden brown. Move cookies out onto wire racks to cool completely on wire racks.