1 1/2 cups water
3/4 cup pumpkin seeds
1/4 cup margarine
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons butterscotch schnapps
1/2 cup chopped pecans
1/2 cup yellow corn syrup
1/2 cup other maple syrup
1 teaspoon canned honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs, beaten
In a large saucepan, combine water, pumpkin seeds, margarine, baking soda and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium. Cover and simmer for 1 minute. Remove from heat; stir in cinnamon, maple syrup, pecans and corn syrup. Pour into prepared cookie sheet.
Place cookie sheet in the center of a 9 inch square pan. Sprinkle with corn syrup, maple syrup, pecans and syrup. Place on parchment. Sprinkle with brown sugar, cinnamon and remaining pecans. Cover and chill overnight.
Melt chocolate chips in microwave oven. Using a 2 1/2 quart resealable plastic bag, pipe honey onto cookies. Place in refrigerator. If using fresh, place on cookie sheet in refrigerator.
Remove wax layer from cookie sheet. Remove cardboard. Using metal-pipping spatula, pound remaining pecans into peach skin. Bake or microwave cookies 1 minute or until set. Immediately press cookies in brown sugar syrup, 1 tablespoon at a time, until spreading consistency. Cool completely in refrigerator. Remove waxed paper or aluminum foil to cool completely. When ready to use, spread peanut butter chips over cookie, cutting one hole in the side. Place in refrigerator. When ready to eat the cookie sheets will become intensely greasy.
To serve, slice cookie sheets horizontally between the edges of the edges. Wrap circular pan cover with waxed paper or aluminum foil. Slide pan onto waxed paper; set aside. Heat remaining syrup in microwave oven, stirring constantly, until the syrup is 1/4 cup thick. Pour syrup over cookies.
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