1 cup semisweet chocolate chips
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon baking powder
1/4 cup buttermilk
1 tablespoon water
1/2 cup unsalted butter
1 cup white sugar
1 egg
1/2 cup brown sugar
1/2 teaspoon powder liquid
3 cups buttermilk and butter, softened
1/2 cup chopped pecans
1 (20 ounce) can peach halves (still warm from the can)
1 cup semisweet chocolate chips
2/3 cup canned sweetened condensed milk
1/2 cup chopped walnuts (not to tiny)
1 (15 ounce) package HERS CHOICER'S HERS CHOICER'S FAVORITES CHOCOLATE AND BEAN DRIZZLETS FOR MIDIEN.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. In a large bowl, combine chocolate chips, flour, salt and baking powder. Make a well in the center. Pour warm mixture over the ingredients, then pour in buttermilk, water and butter. Stir until well blended. Stir in the pecans 2 cups at a time, then the chocolate chips and condensed milk. Stir in pecan halves.
Bake for 8 to 10 minutes in the preheated oven. Use a spatula or wooden pick to spread the caramel baking sheet on top. Let the cookies at room temperature for 10 minutes before removing to wire racks to cool completely.