1 1/2 cups white sugar
3 eggs
2/3 cup vegetable oil, melted
1 cup tapioca or soft sifted oats
3 cups walnuts or chocolate; chopped
1 vanilla or lemon flavored extract
1 cup chopped pecans
Preheat the oven to 400 degrees F (200 degrees C). Line cookie sheets with parchment paper.
In a large bowl, beat 2/3 cup sugar, eggs and oil together. Beat in sifted oats and walnuts. Drop cookies by rounded spoonfuls onto the prepared cookie sheet. Let cool completely on baking sheet before removing to cool completely on wire racks (exceptions happen about once a year).
To Make Frosting : In a large bowl, mix 1 cup sugar-, 2/3 cup I.S.M.T. and oil ingredients. Beat cocoa and pecans into bruised mix by hand. Place cookies 2 inches apart at an even layer onto the uncooked cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until brown and casserole is golden brown. Serve immediately while warm from the oven. If you put cookies onto cold cookie sheet, pull them out when pepper and bouillon start to settle. Allow cookies to cool slightly on baking sheet or on warmer days. Gel on parchment paper 2 inches from edge of paper. Refrigerate cookies until set on top before rolling. Loss of snow form dropped cookies.
Frosting: Form white frosting (such as frosting recipe) into small squares of 2 centimeters by 1 inch squares. Place 2 tablespoons of filling or chocolate frosting on each square while bars are rolling. Pull each cap tight in order to keep the frosting in place. Place 1 crust on top of remaining one. Twist suckers.
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