Gingerbread Magic Cookies

  • 1/2 c. butter, softened
  • 1 1/2 c. gingersnap crumbs*
  • 1/2 c. flour
  • 1 tsp. baking powder
  • 1 c. flaked coconut
  • 1 c. cinnamon chips
  • 1 c. white chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. chopped pecans
  1. Cream butter with an electric mixer; stir in gingersnap crumbs, flour, and baking powder. Press evenly into the bottom of a 9x13" baking dish coated with non-stick cooking spray.
  2. Sprinkle coconut evenly over gingersnap crust; repeat with cinnamon chips and white chocolate chips. Pour sweetened condensed milk evenly on top. Sprinkle chopped pecans evenly over the condensed milk.
  3. Bake at 325 degrees for about 30 minutes. Let cool completely in the baking dish. Cut into small squares.
*Process gingersnap cookies in a food processor, or crush in a zip-top bag with a meat mallet.


Source:  The Kitchen is My Playground