1/2 cup cornstarch
1/2 cup white sugar
1 tablespoon water
1 egg
1 (12 ounce) can sweetened condensed milk
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled
1/2 cup semisweet chocolate chips
1/2 teaspoon vanilla extract (optional)
1 cup flaked coconut
1/3 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, stir together cornstarch and sugar. Stir in water, egg and condensed milk. Mix in flour, salt, cinnamon and 1/2 cup butter. Pour into prepared pan.
Bake 20 to 25 minutes or until a knife inserted into center comes out clean. Cool completely before cutting into squares.
To make the Chocolate Mounds: In a medium bowl, stir together 1/2 cup flour, salt and 1/2 teaspoon cinnamon. Stir in 1/2 cup butter, 3/4 cup chocolate chips, and 1/2 teaspoon vanilla. Spread the mixture evenly on cooled cookie sheet.
In a small bowl, stir together 1/2 cup flour, chocolate chips and 1/2 teaspoon vanilla. Cut in remaining 1/4 cup butter until crumbs adhere. Cut in remaining 1/4 cup butter until crumbs adhere.
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