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This is an easy-to-make recipe that you can have fun and
get the kids involved in making the dessert. Watch them get involved after you make them!!
What you need:
- 1 stick of unsalted butter or margarine
- 1 1/2 cups of graham cracker crumbs
- 1 cup semisweet chocolate
chips 1 cup butterscotch chips*
- 1 1/3 cups shredded coconut
- 1 cup hazelnuts, chopped (option- toast the nuts)*
- 1 14-ounce can sweetened condensed milk
What you do:
- Preheat your oven to 350 degrees.
- Place butter in 9x13-inch baking pan and melt in oven.
- Swirl pan to coat bottom and sides with butter.
- Spread crumbs evenly over bottom of pan.
- Layer chocolate chips, butterscotch chips, coconut, and nuts
over crumbs.
- Pour condensed milk over nuts.
- Bake until edges are golden brown, about 25 minutes.
- Cool completely. Cut into bars.
*You can substitute peanut butter chips for the butterscotch as a change of pace. Also,
hazelnuts can be changed to walnuts, or almonds.
more cookie recipes
Quick Peanut Butter Cookies
This week's Cookie of the Week is brought to you by Jill Barber and
her family. These cookies sound delicious and are almost candy like in their texture. She
says, "I am the mother of four...and the step-mom to three....My grandmother Carr
made these quick cookies for me when I was little. The recipe makes a small quantity but
they are quick and easy and ready to eat from start to finish in 15 minutes."
Chocolate Fudge Cheesecake
 This week's Dessert
of the Week, Chocolate Fudge Cheesecake, is brought to us from the famous chef Gregg
Gillespie the author of 1001 Chocolate treats. His Chocolate Cheesecake is delicious and
sure to be loved by everyone at your dinner table. |


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