Seven Layer Cookies
I found a similar recipe from an old baking cookbook (Grandma Rose's) which used chocolate chips. I've replaced the chocolate chips with peanut butter chips, use only half a stick of butter...
One 6 oz package butterscotch chips one 6 oz package Reeses Peanut Butter Chips, 2 cups chopped pecans 1 cup shredded coconut 2-3 cups graham cracker crumbs 1 can light/fat free sweetened condensed milk 1/2 stick of unsalted butter.
Preheat oven to 325, put stick of butter in 8 x 13" baking pan in oven - allow it to melt take out pan, then spread graham crumbs on top - distribute evenly and pat down. Sprinkle the butterscotch and peanut butter chips evenly over the crumb mixture then the coconut. Pour the entire can of milk over the mixture then sprinkle the nuts evenly and pat down. Bake in a pre-heated oven for approximately 30 minutes, or until the center appears to be cooked - if the edges appear to be browning too fast, cover the edges of the cookies w/ aluminum foil - it is important that the cookies bake thoroughly - if too soon, the center will be mushy if too long, the edges will be burnt and hard. Remove from oven and cool before cutting into bars.
on 05/01/07
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