A note on the chips: The standard recipe calls for 1 C chocolate chips and 1 C butterscotch chips. But you can use whatever kind of other chips you wish. We used dark chocolate because we have a problem. You can use white chocolate chips, milk chocolate, peanut butter--though be warned that it will give your cookies a very strong peanut butter flavor (a little too strong for me). I wouldn't recommend mint chips because I don't feel they go that well with the nuts and coconut, but maybe that's your thing. If it is, run with it. I imagine some type of caramel or toffee chip would work too.
1 package graham crackers
1 stick (1/2 C butter), melted
1 C chopped walnuts
1 C coconut
1 C chocolate chips
1 C other kind of chips. (I believe that the standard is butterscotch, but you can use whatever you like--white chocolate, milk chocolate, dark chocolate, peanut butter.)
1 can sweetened condensed milk
Crush the graham crackers. I do this in the blender because I'm that kind of lazy, but Kip hates having something else to clean so he puts them in a Ziploc bag and rolls them to death with a sturdy glass cup. Pour the graham crackers into a 9x13 inch pan. (You can line it with parchment paper draped over the edges if you want these to come out super easy. I don't line the pan, and mine come out easy enough for my needs.)
Add melted butter to graham crackers and mix with your fingers until fully incorporated. Press graham cracker crust evenly into pan.
Layer other ingredients on in this order: walnuts, coconut, chips.
Pour sweetened condensed milk over the top, getting it evenly over all parts of cookies. Let it sit for 15 minutes.
Bake at 350 for about 15 minutes or until edges are just getting golden and middle has just a bit of color.
And then, if you care about having jeans that fit, hide them from yourself. I usually put them in the freezer, which may or may not be why I know that they are some kind of crazy good frozen.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com