Seven Layer Bars
By Luci Fardo
1 1/2 cup graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Sweetened condensed milk
1 cup (6 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts
HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.