2 eggs, slightly beaten 1/2 cup packed brown sugar 1 jar caramel topping 1/4 cup butter, melted 3 cups pecan halves
Topping 1 box Betty Crocker™ Super Moist™ white cake mix 3/4 cup butter, melted Vanilla ice cream, if desired (oh we DO. Sometimes we also use frozen cool whip)
made by: us most of the chocolate chips eaten by: Henry & Luci
3 c all purpose flour (I used gluten free 1:1 baking flour) 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 1/2 cups butter, room temp 1 1/2 cups light brown sugar, packed 1 1/2 cups granulated sugar 3 eggs 1 tablespoon vanilla 3 c semi sweet choc chips 3 c regular old fashioned rolled oats (not instant) 2 c sweetened flake coconut 2 c chopped pecans
1. Preheat oven to 350 F 2. Mix flour, baking powder, baking soda, cinnamon, & salt & set aside 3. Cream butter 1 min. Add sugars and cream 2 more min on medium speed. Add eggs one at a time until blended. Add vanilla and mix until blended. 4. Gradually add flour and mix just until blended. 5. Remove bowl from mixer and add choc chips, nuts, coconut, oats & pecans. Mix by hand until blended. 6. Drop or roll into balls spaced 2” apart. Use parchment paper for easy, no stick clean up. 7. Bake for about 11-12 min until golden brown on top.
PECAN PIE DUMP 
COBBLER 
