7-LAYER BLONDIE COOKIES
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup butter melted
- 1 cup pretzels coarsely crushed
- 1 cup white baking chips
- 1 cup butterscotch chips
- 1 cup toffee pieces (such as Heath Bits o' Brickle)
- 1 cup macadamia nuts coarsely chopped
- 1 cup coconut flaked
- 1 can sweetened condensed mIlk (14 oz)
Instructions
- Preheat oven to 350-degrees F. Spray a 9- x 13-inch baking pan with non-stick cooking spray; set aside.
- In a medium mixing bowl, stir together the graham cracker crumbs and the melted butter until well blended. Press mixture evenly into the bottom of the prepared baking pan.
- Scatter the crushed pretzels over the graham cracker layer.
- In the order listed, sprinkle the remaining ingredients (except for the sweetened condensed milk) over the pretzels, ending with the shredded coconut. Pour the sweetened condensed milk evenly over the coconut.
- Bake for 25 minutes. Allow to cool in pan, about 2 hours, then cut into 24 equal-sized bars. Store in an airtight container for up to 4 days. Bars will keep longer than 4 days, but may not taste quite as fresh.
- Enjoy!
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