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6 servings
suggest servings
| 1 | stick | butter | |
| 1 | cup | chocolate chips (semi-sweet) | |
| 1 | cup | butterscotch chips | |
| 1 | cup | pecans | |
| 1 | cup | vanilla wafer | crushed |
| 1 | cup | coconut | shredded |
| 1 | can | milk, sweetened condensed |
Preheat oven to 350 degrees.
Melt butter in 13x9 dish.
Layer vanilla wafers, pecans, coconut, butterscotch pieces and semi-sweet pieces.
Pour condensed milk evenly over the top.
Bake for 25-30 minutes.
Cool for one hour and cut into 2x2 squares.
Store in refrigerator.
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 13.0g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 110mg | 5% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 10% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is THE brisket recipe. Melt in your mouth tender, and full of flavor. Well worth the time and lack of sleep. The only changes I made, I used two smaller briskets, one 6 lb. and one 5 lb. and on the 5 pounder I wrapped it in foil after just 8 hours but cooked it the full time. It was just a bit more tender. The people who ate them are clamoring for more, and those who were not at the barbecue are asking when will I be doing this again. Soon, very Soon.
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