2 (9 inch) prepared chocolate cookie crumb crusts
1 cup milk
1 1/2 cups chopped pecans
4 eggs
5 tablespoons butter flavoring powder
1 tablespoon orange extract
1 1/2 cups white sugar
3 tablespoons vanilla extract
3 tablespoons commercial orange juice
1 cup vegetable oil
1 (10 ounce) package orange flavored Jell-O mix
1 (10 ounce) can sliced almonds
Bake chocolate cookies in preheated oven for 8 to 10 minutes, or until set. Cool slightly while touching. Cut into squares with wire or wood tips. Brush chocolate crumb dough with melted butter, spreading evenly onto cookie sheet.
Beat eggs, sugar, vanilla extract, commercial orange juice and vegetable oil in large bowl, beating after each addition. Combine reserved pecans, peanut halves and 8 to 10 pecans with heavy duty wooden picks; pinch round to seal.
In a large bowl, mix nuts, pecans, peanut butter mixture and crushed almonds.
Roll cookie sheet tightly and spread peanut butter mixture over all. Chill in refrigerator for 4 hours or overnight before removing from cookie sheet, turning over any remaining crumbs.
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