Today I am linking up with The Larson Lingo for a virtual Cookie Exchange. So head on over and find some new yummy recipes or link up your own favorite.
|Photo from Eaglebrand.com|
No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
**I leave the nuts out.
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
There are many variations to make each family member happy. The chocolate chips can be switched out with butterscotch, white chocolate, peanut butter chips, you name it. Even candy coated pieces, dried cranberries, raisins, mini-marshmallows can be put in for half the chocolate chips.