Stir sugar and cocoa until cocoa is mixed well. Then, melt together oleo and velveeta on low heat, stirring constantly: When melted, add 1 cup of chopped pecans (or more). Pour into sugar-cocoa mixture and stir, stir, stir. Pour into pans sprayed with Pam and press to edge of pan. Will make 2 cookie sheet pans full or you can half the above mixtures if you want lesser a amount.
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|Serving Size: 1 Serving (2794g)|
|Recipe Makes: 1|
|Calories from Fat: 4966 (39%)|
|Amt Per Serving||% DV|
|Total Fat 551.7g||736 %|
|Saturated Fat 96g||480 %|
|Monounsaturated Fat 324.2g|
|Polyunsanturated Fat 77.6g|
|Cholesterol 358.4mg||110 %|
|Sodium 7157mg||247 %|
|Potassium 2135.2mg||56 %|
|Total Carbohydrate 1921.3g||565 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 1918.2g|
|Protein 78.6g||112 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12710
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