So, I admit, I have not tried all of the cookie/dessert bars in the world. That’s still on my to-do list. I can assure you however, that this recipe- although simple- is dangerously delicious.
This recipe is the first recipe I ever memorized. I baked these cookie bars for the first time in middle school, both because I have a crazy sweet tooth and because I’ve always been part grandmother. Within 48 hours the entire pan was gone (with great help from my family), and just a week later I found myself back in the kitchen, making another batch! This dessert is not elaborate or particularly fancy, and it is very easy to make- only taking about 35 minutes total. However, every time I have made these bars, without fail, I have been asked for the recipe.
I have not tried all the cookie-bars in the world, but I would bet you are going to love these. Happy baking!
- 1 can of sweetened condensed milk
- 1 ½ cups graham cracker crumbs*
- 1 stick of butter (1/2 cup)
- 1 bag of chocolate chips
- 1 bag of butterscotch chips*
- Preheat the oven to 350 degrees.
- While the oven preheats, unwrap the stick of butter and place in a 11 x 7 inch pan. Place the pan in the oven and allow the butter to melt while the oven preheats. It should only take a few minutes, so don’t let it burn!
- Once the butter is melted, remove the pan from the oven and pour the graham cracker crumbs on top of the butter.
- Stir the graham cracker crumbs in the pan so that the butter coats the crumbs. (It may seem like too many crumbs for that much butter, but I promise it works!)
- Once the butter and crumbs are well mixed, press the crumbs into an even crust on the bottom of the pan.
- Pour the can of sweetened condensed milk over top of the crumbs.
- Sprinkle the chocolate chips and butterscotch chips over the sweetened condensed milk, evenly distributing them.
- Once the chips are scattered on top, use the back of a spatula to gently press them into the sweetened condense milk. The chips do not need to be totally submerged, but try and surround them with milk.
- Bake for 25 minutes, and allow to cool. Once totally cooled (this takes several hours), cut, serve, and enjoy!
Notes and Tips!:
- You have two options for the graham crackers. You can buy pre-crushed graham cracker crumbs in the baking isle, or you can buy a box of whole graham crackers and chop them up in a blender. If you buy a box of graham crackers you will probably use about 3/4 of them.
- You can substitute the butterscotch chips for peanut butter chips if you are someone who loves the peanut butter and chocolate combination. It’s up to you!
- I suggest letting them cool for as long as possible before cutting them, ideally refrigerating them for around 5 hours. Otherwise, when cut they will turn into a big gooey crumble.
- If you don’t have an 11 x 7 inch pan, do not worry! An 8 x 8 inch square pan will work as well.
- If you like this recipe, you may also like my Rolo Crinkle Cookies!