Ingredients
Units
Scale
- 3/4 cup of melted Butter Unsalted
- 1-14 oz Eagle Brand Sweetened Condensed Milk
- 1/2 teaspoon Vanilla
- 2 1/2 cups of Graham Crackers crumbs (2 sleeves)
- 1 cup of Butterscotch Chips
- 1 cup Semi-Sweet Chocolate Chips
- 1 cup Chopped Pecans
- 1 cup Sweetened Coconut Flakes
- Course Sea Salt Optional
Instructions
- Prepare a 13×9 inch rectangular pan.
- Lightly spray the bottom with spray oil and line the entire pan with parchment paper.
- Preheat the oven to 350°
- In a small food processor or a plastic bag with a rolling pin, crush the graham crackers to 2 and a half cups of graham cracker crumbs.
- In a small bowl melt the butter 30 seconds at a time in the microwave oven.
- In a medium bowl mix together the graham cracker crumbs and the melted butter.
- Layer the graham cracker crumb mixture in the bottom of the pan and spread out to the edge of the pan. Use the back of a large spoon or the bottom of a measuring cup to press the crust down.
- Chop 1 cup of pecans to a large chop.
- Next Layer the top of the graham cracker crust with the semi-sweet chocolate chips, butterscotch chips, and chopped pecans,
- Open the can of sweetened condensed milk and carefully add the 1/2 of tablespoon of vanilla and mix.
- Pour the sweetened condensed milk evenly over the chips and nuts.
- Top with the coconut flakes and press down.
- Bake for 25 to 30 minutes at 350° until it is a light golden brown.
- Remove from the oven and let cool for an hour before cooling in the refrigerator.
- When completely cool remove the cookie from the pan and cut into squares or any shape you like.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cookie
- Method: Baking
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 10.4 g
- Sodium: 44.5 mg
- Fat: 10 g
- Carbohydrates: 13.3 g
- Fiber: 1.2 g
- Protein: 1.2 g
- Cholesterol: 12.2 mg
