| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | La, Times | 50 | servings | |
INGREDIENTS
| 1 | c | Butter |
| 22 | Graham crackers – (3/4 lb); crushed | |
| 2 | c | Shredded coconut |
| 2 | c | Chocolate chips |
| 2 | c | Chopped pecans |
| 2 | cn | Sweetened condensed milk -; (14 oz ea) |
INSTRUCTIONS
Melt butter in bottom of 13- by 9-inch baking pan in 325-degree oven. When melted, add graham cracker crumbs, mix thoroughly to moisten and spread evenly across bottom of pan. Distribute coconut evenly across graham cracker crust. Distribute chocolate chips evenly over coconut. Top with pecans, distributed evenly. Pour sweetened condensed milk over all, being careful to coat top evenly without stirring, which will disturb layers below. Bake at 325 degrees until center is bubbly and light brown, about 45 minutes. Cool and cut in squares. Yields 50 cookies. Each cookie: 303 calories; 319 mg sodium; 15 mg cholesterol; 13 grams fat; 38 grams carbohydrates; 4 grams protein; 0.69 gram fiber Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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