This cookie is special for many reasons. First, it comes from my Aunt Carrie, who makes the best cookies, fudge and goodies at Christmas time. When I was a junior in college I finally got up the nerve to ask for her recipe. She’s kind of intimidating in her frilly apron setting a 12-foot dining table.
“Oh this? It’s easy! There’s just seven ingredients and you layer them!” she said.
…And my life was changed forever.
I went back to college and promptly made a double batch for a handsome, single fella I knew who was living in Hawaii. I was very careful to purchase a large-ish, clear rubbermaid food container which I then lined with slices of white bread to keep the cookies moist on their week-long travels across the ocean.
When they arrived, the cookies had melted all over the bread. Matt, being a man starved of both food and attention, ate it all, including the chocolate and coconut covered bread.
I’m fairly certain that those cookies are the reason he eventually married me. Or maybe it was the chocolate and coconut covered white bread. Either way, this recipe is special to me and I hope it can be special for you, too.
1 stick of butter or margarine
1 pkg of graham crackers
1 cup choc chips
1 cup butterscotch chips
1 cup shredded sweetened coconut
1 cup chopped walnuts
1 can SWEETENED condensed milk. (not evaporated or regular; those will make this cookie gross.)
Use a bar pan similar to this (if you use a large one, just double the batch), or you can use a 9×11 casserole dish.
Melt the butter in the pan by placing it in the oven at about 250 degrees. While melting, crush the graham crackers in to crumbs. Then sprinkle crumbs evenly over melted butter, they should absorb the butter mostly. Then layer the next ingredients, ending with the SWEETENED condensed milk on top. Place is oven at 325 for about 20 minutes or until the coconut is starting to turn golden brown on the edges. Let cool. Cut in to bars when cool.