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My friend Gillian brought us some six layer bars (she omitted the coconut) and they were delicious!
six layer bars ( Gillian adapted the recipe from Eagle Brand)
cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips
1 cup semi-sweet chocolate chips
1 cup chopped raw almonds
Heat oven to 350 degrees. Spray a 13x9-inch baking pan with cooking spray.
Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly int bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.
six layer bars ( Gillian adapted the recipe from Eagle Brand)
cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips
1 cup semi-sweet chocolate chips
1 cup chopped raw almonds
Heat oven to 350 degrees. Spray a 13x9-inch baking pan with cooking spray.
Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly int bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.
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