1 cup cornflakes cereal
3/4 cup chopped pecans
1 cup finely chopped carrots
1 cup sliced celery
1 cup semisweet chocolate chips
1 cup butter, chilled
1 cup water
1 tablespoon boiling water
1 egg, beaten
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Place cornflakes in a microwave-safe dish and microwave on high for 1 minute (coarsely chop kernels).
Spread pecans and carrots over the coated cornflakes. Spread half of the pecans out on top, sprinkle half of the carrot with coconut, and sprinkle with chocolate chips. Place butter in the center of one half of the cornflakes. Place next half over butter. Spread ½ of the pecans over half of the cornflakes. Spread remaining pecans on top of pecans. Spread remaining pecans on top of pecans. Place the remaining half of the cornflakes over the top of the pecans. Repeat layers, ending with pecans and remaining pecans.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely on wire rack. Cool completely on wire rack. Cool before refrigerating. Store refrigerated.
To serve, place remaining cornflakes and pecans over hot water in large bowl. Cover bowl with foil. Microwave towel on medium/high heat for 3 minutes. Bring to a stop, and scoop out cornflakes. Return to bowl, and mix with 3/4 cup pecans, carrots, celery, sugar, butter, and water. Combine in microwave.
In small bowl, mix chocolate chips and butter, meringue mixture, egg, vanilla extract, cornflakes, pecans, and cream cheese. Fold in cornflakes mixture. Refrigerate at least 1 hour.
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