Seven Layer Magic Cookie Bars

Makes 24 to 36 bars

This is a wicked recipe so it’s perfect for your most precious Halloween goblins and yourself as well. Don’t bother counting the calories here; just enjoy these bars in small tasty, luscious, lingering bites.  But remember, it’s also good for Christmas gifts and for Valentines.  Enjoy no matter when————–

Ingredients:

1/2 cup (1 stick) butter

1 1/2 C. graham cracker crumbs

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK!)

1 C. (6 oz) Butterscotch Chips

1 C  (6 oz.) Semi-Sweet Chocolate Chips

1 1/3 C. Sweetened Coconut Flakes

1 C. chopped nuts (walnuts are always good but sometimes I use almonds)

Directions:

1. Preheat oven to 325 for a 13 X 9 inch glass dish and 350 for a 13 X 9 inch metal pan.
2. Use either a 13 X 9 inch glass or a metal baking pan. Line the pan with parchment paper and if the pan sides are not totally covered with the paper, pan spray them.
3. Melt the cube of butter (micro is about 1 minute) and pour it evenly over the bottom of your lined pan.
4. Top the butter evenly with the graham crumbs.
5. With the remaining ingredients in the order listed above, top the graham cracker layer and when finished, press down firmly with a potato masher or fork.
6. Bake for 25 minutes in either the 325 or 350 oven till the top is lightly brown.  That is always a bit hard to tell but usually 25 minutes is perfect.
7. Cool in the dish on your counter top.  When cooled, score the top to mark out the size bars you wish.
8. Then refrigerate before cutting totally for easier release.
9. Store tightly covered or in a tin at room temperature.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.