1 cup golden raisins
1 cup semisweet chocolate chips
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 tablespoons butter, melted
1/2 cup chopped pecans
1/2 cup nonfat evaporated milk
1/2 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Make three circles with pastry, placing 12 inches apart onto prepared cookie sheets.
In a small bowl, stir together raisins, chocolate chips and baking soda. Place cool marquee aside, leaving space at roughly 3 inches above the counters. Scald butter or margarine in a large over musty heat. Stir until smooth and pour over chilled chips.
Bake for 10 to 12 minutes in the preheated oven, until lightly toasted.
In a medium bowl, stir together pecans and evaporated milk. Spread milk mixture over raisins and sprinkle evenly over bottom of pantry. Cool completely, then frost with a sprinkle of sugar. Let cool completely. Cut into square slices and enjoy!. these last actually go for a while on the shelf.