1 Nestlé Crunch candy bar (1.4 ounces), broken into pieces
1/4 cup chopped pecans
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup vanilla or white chips
2 cups confectioners' sugar
2 tablespoons milk
2 teaspoons strawberry or raspberry extract
1 to 2 drops red food coloring, optional
In a food processor, combine the oats, candy bar and pecans. Cover and process until finely chopped; set aside.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and reserved oat mixture; gradually add to creamed mixture and mix well. Stir in chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
Combine the icing ingredients until smooth; drizzle over cookies. Let stand until set. Store in an airtight container.