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Crunchy Butterscotch Squares Cookie




Source of Recipe


Internet


List of Ingredients




* See note below.
1 cup nuts coarsely chopped
1/3 cup butter or margarine
4 1/2 cups corn flake
1 cup coconut sweetened flaked
1 6-ounce package butterscotch chips (1 cup)
1 14-ounce can sweetened condensed milk
You'll Need:
cutting board
chopping knife
measuring cups
9 x 9 x 2-inch baking dish
potholders
waxed paper
rolling pin
can canopener
rubber scraper
wire cooling rack
table knife


Recipe



* "Rich and delicious layers of goodies! Easier to cut after they are cooled." Have Ready: 1. Coarsely chop the nuts on the cutting board; measure and set aside.

2. Turn on the oven to 350°.

3. Place the butter or margarine in a baking dish. Heat in the oven until the butter or margarine is melted (watch that it doesn't burn) and then place the baking dish on top of the stove.

4. Place the corn flakes between two sheets of waxed paper. Crush with a rolling pin until they are fine crumbs.

5. Sprinkle all the crumbs evenly on top of the butter.

6. Sprinkle all the coconut evenly in the pan, then all the chips and top with all the nuts.

7. Pour the condensed milk evenly over the top of the nuts.

8. Place in the oven and bake for 30 to 35 minutes or until golden brown on the top. Remove the baking dish from the oven and cool on a wire rack for 1 hour.

9. With a table knife, cut into squares.

10. Pack between layers of waxed paper in an airtight container and store in a cool place.