We did an early Dad's Day celebration dinner this evening at our house. Among other things, my dad will be in Japan next weekend.
Madeline helped me try this recipe from my 1968 Betty Crocker Boys & Girls Cookbook. We discovered that you need to fridge the batter before scooping onto the nuts on the cookie sheet (otherwise they spread out too much while baking). They're pretty tasty. And cute.
Brownie batter (from your favorite recipe or box)
Chocolate frosting (your fave recipe or the kind in the tub)
Arrange three pecan halves (for each slowpoke) in a "Y" shape on a greased cookie sheet. Do the entire sheet, then scoop chilled brownie batter into the center of each poke (with about a teaspoon of batter). Bake at 350-degrees F until done (I didn't really time them... oops). Cool. Pipe frosting on or just frost with a knife. Enjoy!