This little recipe was published a few years ago in the Utah County Journal. I was my first winter in Utah and I loved that little newspaper and its small town flavor. I still love the simplicity of this recipe.
1 cube of butter
1 package of crushed graham crackers
1 can sweetened condensed milk
1 package milk chocolate chips
1 package coconut
Set oven at 350 degrees. Place butter in a 13x9 glass baking dish (or Pampered Chef baking pan). Melt slowly in oven, remove, let cool. Place crushed graham crackers into melted butter. Enough to soak up butter and leave some dry crumbs on top. Pour sweetened condensed milk over the graham crackers. Using a can opener with the pointy ends, I put two holes in the can, one to pour, one to let air in. This lets the milke drizzle out and cover the pan evenly. Place chocolate chips on top of the milk, pressing them down lightly. Sprinkle coconut evenly over pan on top of the chips.
Place in oven until coconut changes color and chips melt. Do not over bake. Best served when cool.
This is a good recipe to halve and put in a 9x9 pan. I cut 9 squares and then cut the squares diagonally to make little triangles. The cookie is so rich this seems the perfect size.
The dainty triangles weigh in at 131 calories each.