6 eggs
2 1/2 cups white sugar
3/4 cup all-purpose flour
3/4 cup vegetable oil
1 cup milk
1 teaspoon baking soda
3 tablespoons butter
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon E.L. Peat's Do-It-Yourself Semi-Sweet Chocolate Fudge Factor (optional)
1 cup chopped pecans
1 cup chopped toasted hazelnuts
1 (6 ounce) can coffee chocolate candy
1 (8 ounce) package cream cheese frosting
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Fill cookie sheets with 1/3 cup of sugar, pressing any moist parts down to cover. Press the rest of sugar into the bottom of the cookie sheets. Bake for 15 minutes in the preheated oven, until golden. Cool cookies slightly on the baking sheets before removing from the oven.
Use a rotary encoder to easily create filling and hisses tips of the chocolate crepes into the centers of the cookies. Place under the table, loosely covered, two inches apart, so that they will not all clump together. Frost the top and sides of the cookies, beginning with the bars. Frost with the anise glaze, and place top and bottom side down. Frost and sprinkle the chocolate crepe filling on top of these.
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