Recipe by Denise
"Anyone can make these delicious bars, and look like a pro!"
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butter or margarine
graham cracker crumbs
1 1/2 cups
semisweet chocolate chips
1 1/2 cups
1 1/2 cups
1 (14 ounce) can
sweetened condensed milk
They're just too good, and SO easy!
The best way to spread the sweetened condensed milk is to cut a one-inch slit in the can with a can opener at "12 o'clock" and a two-inch one at "6 o'clock" and drizzle it on slowly. If you open the can, you're going to get a big clump in the middle of your cookies.
This was an okay recipe - I didn't follow exactly because the amount graham cracker crumbs it calls for really isn't enough. In addition, the amount of chocolate chips, butterscotch chips, coconut and walnuts seem too much as well - which would explain those reviews where folks ended up with a sticky, hard mess. My suggestion....use your own senses and judgement. Put as much or as little of the topping goodies you'd like - just make sure that your base crust will be as firm, thick and stable enough to hold it all. Don't forget that the topping is mostly sugar and the condensed milk is sweet enough. You don't want to end up with something too sweet and have it go to waste! Overall - this was an acceptable recipe to use as a GUIDE.
I sampled something similar years ago, with a friend who said the secret on these was "not to over-do the choco chips"! So, I use only 6 oz of choco chips and a full cup of butterscotch chips - this amount is perfect! Replace the walnuts with those skin-on sliced almonds and don't pack your coconut. A thicker graham crust balances the sweetness perfectly. I like to add the melted butter to a bowl first to mix up and then spread on bottom of the pan. Cook on bottom rack - edges will look overdone but those are nice to trim off and sample! Kids love them frozen!
These bars were so-o-o easy to make!! The cleanup was quick too as you only use one pan. And they were delicious! I had some chocolate chips left over so I sprinkled them on top. Just a note: when you take it out of the oven, the center will be very gooey. The bars will harden once they're fully cooled.
Really good and super easy. I made sure to mix the butter and graham cracker crumbs completely and then evenly spreading it out again. You get a nice, even crust this way. Crust can be doubled if you want a thicker crust. 1 cup each of chocolate and butterscotch chip was plenty sweet, any more would have been too sweet. Mine was done in 25 min, with the coconut nice n' browned. Will make again.
These were pretty good. My only suggestion would be to not reduce the amount of chips too much (as some of the reviews have suggested). I followed reviewers' suggestions and used about 3/4 cup of each type of chip, which ended up creating a less-sweet bar. A little more sweetness was needed, which could be accomplished with more chips - especially of the butterscotch variety.
Huge hit. I used semi-sweet, butterscotch and white choc. chips. Sprinkled the few extra chips on top.
This recipe is similar to the recipe I usually use to make what I call "Decadent Indulgence" bars, only I use 1 cup of each type of 'chip', and I finely crush my crumbs into almost a powder; It helps it stick together better. Also, when you cut these into squares, make sure you cut them into small squares (1"x1" is plenty). Anything more than that is too much and will leave you feeling sick. I get requests for these ALL THE TIME!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Layer Bar Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 293
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