Preheat oven at 350℉
• 2 cups whole milk
• ¾ cup Pioneer granulated sugar
• 4 Tablespoons butter
• 1 teaspoon vanilla
• 2 cups chocolate chips
Whisk together milk and sugar in medium saucepan over medium-low heat. Bring to low simmer. Continue to simmer, whisking often, until milk is reduced by half (about 30 minutes). Remove from heat and stir in butter and vanilla. Then add chocolate chips, whisk until complete melted.
• 1 cup butter, softened
• 2 cups flour
• ½ cup Pioneer granulated sugar
• ¼ teaspoon salt
• ½ teaspoon crushed dried lavender buds
Optional: Purple Candy Melts
Mix dry ingredients. Cut in butter. Press 2 cups into greased 9×13 pan. Bake 10-12 minutes. Pour hot chocolate mixture over hot crust. Sprinkle remaining cookie crumbs on top. Also, sprinkle ½ cup chocolate chips on top. Lightly press topping into chocolate layer. Bake 25-30 minutes until edges are lightly brown and middle starts to bubble up. Cool completely. Melt some purple candy melts to drizzle over the top.
Jessica Bryant, Shepherd MI