Snowvillage Inn’s Double Chocolate Graham Drops
Yield: Makes about 40 cookies.
- 1-1/2 cups graham cracker crumbs
- 2/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 (300 ml) can sweetened condensed milk
- 1/2 cup butter, softened
- 6 ounces white chocolate, chopped
- 1 cup pecans, chopped
Preheat oven to 375 degrees. Line baking sheets with parchment paper or a non-stick baking mat. In a mixing bowl, combine graham cracker crumbs, flour, cocoa powder and baking powder. Set aside. In a large mixing bowl beat together condensed milk and butter until mixture is creamy. Stir in graham mixture; mix well. Stir in white chocolate and pecans. Refrigerate 30 minutes. Drop by large tablespoonfuls on prepared baking sheets. Bake 12 to 14 minutes or until firm. Transfer to a wire rack to cool completely. When cool, store in an airtight container.