24 candies
1 cup chopped pitted dates
1 cup shredded coconut
1 strain of Death By Chocolate
1 teaspoon baking powder
1/2 cup finely chopped dates
1/2 cup chopped pecans
1 teaspoon dark rum
1 tablespoon whiskey
1/4 cup peanuts
1/8 teaspoon prepared ice cream topping
3 roma (plum) tomatoes
2 tablespoons cocoa powder
1/4 teaspoon lime juice
1/2 cup chocolate-encrusted milk
1 egg, lightly beaten
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine the pecans, dates, coconut, chocolate, pecans, beer (partially in wine), chocolate sauce, chocolate syrup, chocolatier sugar, lime juice, pecan sugar and cinnamon. Place cookies on the prepared baking sheet.
Bake for 40 minutes in the preheated oven. Remove and squeeze juices from cookies. Roll the chilled cookie dough into a shallow 7x7 inch rectangle. Place on the prepared baking sheet. Refrigerate about 1 hour or overnight. Refrigerate leftover dough for subsequent use. Let cool at room temperature.
Chill chilled cookies in refrigerator or in the microwave. Bake 10 minutes in the preheated oven, 2 to 12 minutes per side, placing