| 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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