Graham Cracker Cookies
Yield
48 squaresPrep
15 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, |
|
| 1 ¾ | cups |
graham cracker crumbs
|
*
|
| 1 | cup |
walnuts
coarsely chopped |
|
| 6 | ounces |
chocolate pieces
|
* |
| 1 ½ | cups |
coconut
flaked |
*
|
| 5 ½ | ounces |
evaporated milk
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, |
|
| 414 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
walnuts
coarsely chopped |
|
| 173.4 | ml/g |
chocolate pieces
|
* |
| 355 | ml |
coconut
flaked |
*
|
| 159 | ml/g |
evaporated milk
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
Directions
Pour melted butter in bottom of 13 x 9-inch pan.
Sprinkle crumbs evenly over melted butter.
Sprinkle walnuts over crumbs, chocolate pieces over walnuts and coconut over chocolate pieces.
Combine evaporated milk with brown sugar.
Stir until smooth. Pour evenly over layers. Bake in 350℉ (180℃) oven 25 minutes.
Cool one hour.
