Description
The idea is from Lauren Chattman’s book, ‘Cookie Swap’, but the recipe is shared with Eaglebrand’s version (an!)d probably several other versions online. To make things easier, put the unopened can of condensed milk in a bowl of warm water while you’re getting everything ready – it will be a lot easier to drizzle! Make them now! Everyone will love them – enjoy!
Ingredients
2 1/2 c. graham cracker crumbs AND 3/4 c. butter, melted
1 1/2 c. chopped pecans (or almonds)
1 1/3 c. EACH chocolate chips AND butterscotch chips
1 can (300 mL) sweetened condensed milk
1 1/2 c. unsweetened coconut
Instructions
Preheat the oven to 350, butter a 9 x 13 cake pan, line it with parchment so that there are 2 overhanging edges to assist in removal, and butter the parchment. Combine the graham crumbs with the butter and press evenly into the bottom, using the back of a measuring cup to help with the flattening.
Evenly sprinkle on the pecans, then both kinds of chips, and then drizzle – as evenly as you can – the whole can of condensed milk over everything. Scatter the coconut, then gently press it all down with your hand.
Bake for 25 to 30 minutes until they’re bubbling at the edges and the coconut is starting to brown across the middle, and allow them to cool completely before attempting to cut into squares.
- Category: Squares, Make-ahead