These Graham Cracker Cookie Bars are simple to make with chocolate chips, butterscotch morsels, chopped nuts, and sweetened condensed milk.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
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.