Preheat oven to 350 degrees.
Here's the ingredients:
CRUST
No-Stick Cooking Spray
1 stick of butter
1 1/2 cups graham cracker crumbs
1/2 tsp of salt
TOPPINGS
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips OR 1 cup semi-sweet and 1 cup butterscotch or peanut butter chips.
1 1/3 cups flaked coconut
1 cup chopped nuts
Spray a 13 x 9" pan with cookie spray.
CRUST:
Put a stick of butter in the pan and stick it in the oven and leave it for at least 5 minutes or until the butter is melted. While you wait, either measure out the graham cracker crumbs or put about 8 squares of honey graham crackers in a ziploc bag and remove the air (you can roll it up with the crackers in it), and zip it closed. Don't worry if there is some air in the bag. Take a frying pan or a rolling pin, and whack the heck out of it until it is all crumbs. Measure out 1-1/2 cups and stir the salt into it. Take the pan out of the oven, dump the graham cracker crumbs & salt mixture into the now melted butter. Use a fork to mix it all together, then press it flat.
FILLINGS
Pour condensed milk over crust. Lick all the condensed milk out of the can... wait, I meant use a rubber spatula to scrape all the condensed milk out. Sprinkle the chips over the condensed milk. I used a mix of butterscotch and semisweet chocolate chips and scattered over the condensed milk. If you want to be a little healthier, you could put some raisins or cranberries in the mix. But if you really wanted to be healthier, you wouldn't be making cookies, right? Spread the flaked coconut over the chips.
I used a mix of almonds, walnuts, and pecans for the chopped nuts. I had a bunch left over from Christmas candy, so I just dumped them on the chopping block and chopped them SOME -- I like to know what nuts I'm eating! Scatter these over the coconut. Take your hand and press it all into the crust, or act like you have some manners and use a fork to press it all in. I don't press it flat, I just press it in so it's not all flopping around in the pan.
Throw the pan in the oven and set the timer for 25-30 minutes. Let it cool completely. Take a sharp knife and cut into bars.
To cut it into 2 dozen cookies, slice down the middle of the pan, length-wise. Then cut another down each side of the first cut, making 4 rows. Then turn the pan, then cut every 2-3 inches to make 6 rows. The original recipe says to turn the bars out and cut them, but my pans are straight aluminum, so I just cut in the pan. Use a spatula to pull the first one out and then you can get the rest out. The first one might get banged up, and that's too bad, you can't serve those to guests all banged up, right? EAT IT! QUICK! Before anyone else notices!
These are rich, dense, and delicious. Try to stay away from them until they are cooled. Well, just try to stay away from them, these are so good!
