Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Extra Special Seven Layer Cookie Bars




Source of Recipe


donnag3591






List of Ingredients



• 3/4 cup unsalted butter
  
• 2 cups graham cracker crumbs
  
• 1 (12 ounce) package semisweet chocolate chips
  
• 1 (12 ounce) package milk chocolate chips
  
• 1 (12 ounce) package butterscotch chips
  
• 1 1/2 cups flaked coconut
  
• 1 cup chopped pecans
  
• 2 (14 ounce) cans sweetened condensed milk
  






Instructions



1. Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of a 9x13 inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly over butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.