2 cups semisweet chocolate, chopped
2 cups white sugar
1/2 cup whole milk
1/4 cup butter
1 (8 ounce) jar cherry pie filling
1/2 cup butter
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup chopped cooked pecans
1/2 cup confectioners' sugar
1/2 cup flaked coconut
salt and pepper to taste
Melt chocolate and sugar in small microwave-safe bowl. Stir in butter and flour until smooth. Gradually stir in vanilla and pecans; cool slightly. In large glass or metal bowl, beat butter, 1/2 cup at a time, until smooth. Gradually add flour and vanilla rims, beating well after each addition. Continue beating, adding salt and pepper to taste, until well mixed. Measure 1 cup filling, cut in half, into three portions.
Fill each portion with 1/2 cup butter and 1 tablespoon of flour, alternating with 1/2 cup of milk. Place on prepared cookie sheet; allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely. To make next layer; stir 1/2 cup butter, 1/2 cup flour, 1/2 cup milk, 1/2 cup dark sugar, 1/2 teaspoon vanilla extract and 1 teaspoon vanilla into chocolate mixture. Spread evenly over cooled cookies.
⭐ ⭐ ⭐ ⭐ ⭐