As an annual treat for my fellow shooters, I offer a holiday recipe for those who like to indulge their sweet tooth at this time of year.
This is a recipe from my first cookbook: "The Campfire Chef: Old Boots and Bacon Grease," that is a favorite holiday treat with the Winingham family and friends.
It is a variation of similar cookies made with graham crackers and semi-sweet chocolate chips - with the coconut on top, it kind of looks like snow. What could be more of a holiday treat than that?
Be sure to press down on the mixture with a spatula to keep the layers of coconut, pecans and chips in place.
Tres Blanco Cookie Bars
1 1/2 cup crushed vanilla wafers
1 stick butter
1 14-ounce can sweetened condensed milk
1 1/2 cup shredded coconut
1 cup white chocolate chips
1 cup pecan pieces
Melt butter in a 9-by-13 cake pan and add crushed wafers. Spread crushed wafers over bottom of the pan and press into a crust. Pour condensed milk evenly over crust, then sprinkle with coconut in an even layer. Do the same with the chips and then the pecan pieces. Use a spatula or piece of waxed paper to press down on the chips and pecan pieces. Bake in a 350 degree oven for about 25 minutes or until the edges of the crust are golden brown. Allow to cool before cutting into squares.
As another holiday treat, I am offering my original cookbook at half price (they make wonderful Christmas gifts!) for anyone interested in about 100 good game, fish and dessert recipes, plus a few outdoor tales to keep you amused. The books can be ordered from me for only $7.50 (retail price is $14.95) and I will be happy to sign them at no extra charge! Shipping per book brings the total to $9.
If you would like to take advantage of this holiday bargain, contact me by phone at (210) 240-6149 or by email at rwiningham@juno.com.
Happy holidays and good shooting!
