Many of you probably already have this recipe. It seems to be a holiday favorite on cookie trays. I guess I never noticed it before since I usually avoid all cookies with coconut in them. After these cool, I cut them into squares and put them in decorative cupcake papers. It just adds a special touch to the cookie tray.
I made these a couple of weeks ago for one of Curtis's bosses at work as a thank you for letting us park at his house for Allison's Open House at school. There is seriously not enough parking at the school. We are told to park down the road at a grocery store and they shuttle us back and forth. Fortunately his boss lives several houses down from the school so he lets us park there. I wanted to make sure he knows we appreciate our own private parking space and what better way to do that but with home baked goodies?
Outrageous Cookie Bars
Makes 48 bars
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed Milk
1 (14-ounce) package semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup chopped walnuts
1. Preheat oven to 350° F.
2. Melt butter in a 13 x 9-inch baking pan in the oven. Remove the pan from oven and sprinkle with the graham cracker crumbs over butter. Stir the two together well and press it onto bottom of the pan.
3. Pour sweetened condensed milk over the crumbs evenly
4. Next sprinkle with the crust with the chocolate chips, coconut and nuts. Press down firmly.
5. Bake for 25 to 30 minutes or until light golden brown.
6.Cool completely in pan on wire rack.
Thanks for visiting my kitchen!