These are easy to make and very scrumptious—a butterscotch filling tucked in a chocolate graham cracker crumb crust. Like most cookies made with sweetened condensed milk, they are a little rich but very good.
Experiment with other baking chips if you desire. These are good with chocolate chips or peanut butter chips instead of butterscotch chips.
6 tablespoons butter
1 packet of graham crackers, crushed into crumbs about 1 1/4 cups
1/3 cup granulated sugar
1/4 cup cocoa
4 slices of white bread, crumbled
2 large eggs
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
2 3/4 cup sweetened, flaked coconut
1 cup butterscotch chips
Preheat the oven to 350 degrees.
1. Melt the butter in the microwave. Set aside.
2. Mix the graham cracker crumbs, sugar, and cocoa in 9 x13-inch pan. Stir the melted butter into the mixture. Press the crumbs firmly into the pan. Bake for ten minutes.
3. Mix the white bread crumbs, eggs, extract, and sweetened condensed milk together. Stir in the coconut and butterscotch chips.
4. Spread the topping onto the baked crust. Bake for 25 minutes or until the top starts to brown. Cool in the pan on a wire rack. Cut into squares. Store cookies in the refrigerator.