1/2 cup (1 stick) butter or margarine
11/2 cups graham cracker crumbs
1 14-ounce can sweetened condensed milk
1 cup butterscotch-flavored chips
1 cup semisweet chocolate chips
11/3 cups flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees (325 degrees for glass dish). Line a 13- by 9-inch baking pan with a sheet of foil, making sure to cover the sides well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Makes about 36 bars.
Times testing notes: These cookies are simple and delicious, addictive even. They will stick a little to regular foil, so you might try the nonstick version. If you dont use aluminum foil, you run the risk of gouging the pan when the bars are cut.
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