These are amazing. I say that about pretty much all desserts that I post, but I really only post amazing ones. I try not to post mediocre recipes. What would be the point? Anyone can eat mediocre dinner.
These are very rich little cookies. They look very elegant, and I’d recommend cutting them into little pieces. Although they look and smell and taste incredible, they are very rich, and if you eat a huge one, it will feel like too much. Don’t ruin it for yourself.
Also, one more important hint: as soon as these come out of the oven, run a knife around the edges to pull the cookies away from the edge. Otherwise, they might stick and then they won’t come out beautifully. I also cut them into squares when they’re still ooey gooey and hot. It makes things easier later.
I store extra butterscotch chips, coconut, and chocolate chips in my freezer.
- 1/2 c butter
- 1 c graham cracker crumbs (about 1 sleeve crushed)
- 1 c sweetened flaked coconut
- 1 c chocolate chips
- 1 c butterscotch chips
- 1 c chopped nuts (I use almonds, but any kind really will work)
- 1 small can sweetened condensed milk
- Melt the butter into a 9 x 13 glass baking pan. Add graham cracker crumbs and pat down to create base layer. Sprinkle coconut layer, then chocolate chips, butterscotch chips, and chopped nuts. Drizzle with sweetened condensed milk.
- Bake at 350 for 30 minutes. Run a knife around the edges of pan while still warm to prevent cookies from sticking to edges. Slice into small squares while still warm.
- Makes 24 squares