1 cup miniature nonstick chocolate biscuit crumbs
1 cup freshly ground black pepper
2 tablespoons oatmeal
1 tablespoon chow mein noodles
2 teaspoons hot sauce
2 cups semisweet chocolate chips
1 cup semisweet chocolate pieces
1/2 cup margarine, melted
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the chocolate biscuit crumbs and hot sauce until well blended. Press the mixture evenly into the prepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until the chocolate is melted and lightly toasted. Cool on cookie sheets for 3 minutes before removing to wire racks to cool completely.
To make the sauce: In a medium saucepan, melt 1 tablespoon margarine and 3 tablespoons flour in a medium-sized over medium-temperature, over low heat. Add 2 tablespoons melted oatmeal and continue to stir, increasing to high heat, until completely combined. Remove from heat and stir in chocolate mixture, stirring until smooth. Stir in pecans. Pour evenly over chocolate and let set for 5 to 10 minutes before removing from the baking sheet.
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