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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Did you get a bunch of tins of Danish butter cookies over the holidays and don't know what to do with them all? I sure did. So I adapted a Ritz cracker recipe (Abracadabra Bars from ) using butter cookies instead of the crackers. The original recipe calls for walnuts. I'm allergic so I used sliced almonds. The number of actual cookies used may vary since they tend to come in various shapes and sizes. I used a mix of round and square cookies for the first layer and broke up the pretzel shaped ones for the top. Ingredients:
40 butter cookies, divided |
1 cup coconut |
1 cup chocolate chips |
1 cup nuts |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Preheat oven to 350 degrees.
2. Arrange 16 cookies in a single layer on the bottom of a greased 9 inch square baking pan.
3. Coarsely crush approx 16 more cookies and sprinkle over the cookie layer.
4. Cover with layers of coconut, chips then nuts.
5. Coarsely crush the remaining cookies and sprinkle over top of nut layer.
6. Drizzle evenly with condensed milk.
7. Bake 25-30 minutes until center is set and top is golden brown. Do not overbake!
8. Cool in pan on wire rack.
9. Cut into bars.
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