1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars
1 cup butter, softened
4 cups confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans, toasted
6 cups (36 ounces) semisweet chocolate chips
1/4 cup shortening
In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.
To Make Ahead: Store in an airtight container in the refrigerator.
Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.Yield: about 8-1/2 dozen.
3 Tbsp butter, cubed and at room temperature
14 oz can sweetened condensed milk
1 tsp vanilla extract
2 tsp cinnamon
1 bag (or about 2 cups) dark chocolate bittersweet morsels, preferably 62% cocao
Heat the first five ingredients in a medium sized glass bowl over a steaming sauce pan.
Use a heavy spatula to continually mix the fudge until smooth.
Pour the fudge into a 9x9 glass pan lined with parchment paper and sprayed with cooking spray.
Spread fudge evenly in the pan, pushing into the corners.
Sprinkle with Kosher salt.
Cool in the fridge for at least 2 hours.
Use parchment paper to pull out the cooled fudge block and cut into bite-sized pieces.