These were by far my favorite “cookie” as a kid. They are more of a bar type dessert you eat on a plate since it is messy! I promised to give the recipe to someone and so I figured I would share with the masses. Sorry there are no pictures of this one… I will take some and update the recipe soon!
This will make 1 – 13×9 pan
3 c. Graham Cracker Crumbs
1/2 c. butter/margarine
1c. chocolate chips
1 can sweetened condensed milk ( I use Borden Fat Free)
1 & 1/2 c. of any of the following toppings (or really anything else which you can think of as an Ice cream topping – minus gummy bears LOL)
Raisins, Chocolate Chips, Coconut, Roasted Almonds, Peanuts, M&M’s, Pecans, Yogurt Chips, Dried Cranberries etc.
Pre-heat your over to 400° F.
Start by melting the butter in the microwave for 1 minutes (it might not be melted all the way, but that is ok). Mix the graham crumbs with the butter. They should be moist (like a rung out sponge) but not wet, if you find they are still runny or really wet add more crumbs till they are a little more sturdy.
Dump the crumbs into the 9×13 pan and use a rubber spatula to pat them into an even layer in the bottom of the pan. Bake in the oven for 5-7 minutes, till golden. You should smell it in the air when it is ready.
Once the crust is out of the oven allow it to cool 10 minutes.
Then top with your selected toppings. You want to make sure you leave some little “blank spaces” meaning you see the crust through the toppings.
Then crack the can of condensed milk using a can opener with a point and drizzle it from the opening in the top or take off the lid and spoon it over. I usually use a spoon and drizzle it one spoonful at a time for even covering.
Once the entire can is distributed over the entire pan, place the pan in the oven to bake for 15-20 minutes. You will know when the bars are done when the condensed milk bubbles and becomes slightly golden (you do no want it too brown, or the bars get to crunchy and become hard to eat).
Allow to cook at least 1 hour, and then cut and enjoy!