1/2 cup margarine
2 cups white sugar
1 (3 ounce) package instant chocolate pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon dried peach schnapps
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
3/4 cup chopped chocolate hazelnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
To Make Crust: Prepare an 8x8 inch pan, lining with aluminum foil. Roll out the ice cream making triangles. Spread the margarine evenly into the prepared pan. Place the pecans on top and roll out to cover. Place the cinnamon pecans on top. Place chocolate and hazelnuts on top. Brush evenly with margarine.
In a medium bowl, cream together the sugar, pudding mix, milk and vanilla until light and fluffy. Mix in the flour, baking powder, baking soda and salt until well blended. Press the brown sugar mixture into the bottom of the prepared pan.
Bake for 15 to 20 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
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