These Graham Cracker Cookie Bars are simple to make with chocolate chips, butterscotch morsels, chopped nuts, and sweetened condensed milk.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
1 ½cupsgraham cracker crumbs
1cupsemi-sweet chocolate chips
14ouncescondensed milk(recommend: Eagle Brand)
Preheat the oven to 350°.
Heavily butter an 8 or 9-inch square pan. Set aside.
In a large bowl, mix all ingredients. Stir until thoroughly combined.
Press mixture into prepared pan.
Bake for 30 minutes.
Remove from oven and cool in the pan on a rack for 45 minutes.
Cut into 1 1/2” squares. Dust with powdered sugar if desired.
You can make your own graham cracker crumbs (see instructions below) or purchase boxed graham cracker crumbs at the grocery store. I typically use Honey Maid brand.
Be sure to purchase a high quality brand of chocolate and butterscotch chips.
Choose your favorite nuts for this recipe. I typically use pecans or walnuts. However, you could easily use cashews, pistachios, or almonds.
If you'd like to make the graham cracker crumbs yourself, you'll need a 14.4 ounce box of graham crackers. Place the crackers in a food processor and pulse until they're finely ground. Or, place the crackers in a large ziptop bag and use a wooden rolling pin or your hands to break them into a fine texture.
Store the bars in an airtight container at room temperature. They should last for 4-5 days at room temperature. To extend the shelf-life, you can store them in the fridge for up to a week (let them come to room temp before serving) or even freeze them, well wrapped, for a month.
You'll find graham cracker crumbs in the baking section at your grocery store. Honey Maid and Keebler both sell them.