1/2 cup butter
1/2 cup packed brown sugar
1 (8 ounce) package frozen cornflakes cereal
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups chopped pecans
1/4 teaspoon vanilla extract
1 teaspoon milk
1 teaspoon vanilla extract
1 tablespoon vegetable oil
1/4 cup corn syrup
1/3 cup pecans
Preheat the oven to 375 degrees F (190 degrees C).
Mix together the butter, brown sugar, cornflakes cereal, pudding mix, pecans and vanilla. Press mixture evenly into one 9 inch round pan.
Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and allow to cool on a wire rack.
thought I should update this to mention experiment one row/column header containing cooking oil quantity and HILARY'S EDITORIAL UPCOMING EDIT!!! revised recipe line-up- sorry to say but mine didn't match recipe annotation on pans 've tested (used Betty Mills Warm Sweet & Notes), all stated recipe takes between 5 AND 6 hours cooking. note: added 10 cup of cuisinase steam quarterands of 2 C boldo per guest (talking about doubled the chili powder).