Substitute 1 cup chopped dried fruit or raisins for 1 cup of the chips.I actually developed the recipe for gluten-free graham crackers so that this sinfully rich cookie could be part of this book. A few kinds of candy chips, chewy sweet coconut, and nuts round out the flavors.
Yield: 2 to 3 dozen
Active time: 15 minutes
Start to finish: 1 hour
1 cup coarsely chopped pecans
1 cup crumbs made from Graham Crackers
1/2 cup gluten-free rolled oats
1/4 pound (1 stick) unsalted butter, melted and cooled
1 (14-ounce) can sweetened condensed milk
1 cup white chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1. Preheat the oven to 350°F, and grease a 9 x 9-inch pan. Place pecans on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned.
2. Combine pecans, Graham Cracker crumbs, oats, and butter in a mixing bowl. Mix well. Pat mixture into the prepared pan.
3. Pour sweetened condensed milk over crust, and spread into an even layer. Sprinkle white chocolate and butterscotch chips over milk, and then top with coconut. Press topping down lightly with your fingers or the back of a spoon.
4. Bake for 25 to 30 minutes, or until coconut is brown. Cool completely in the pan on a cooling rack, then cut into pieces.
Variation
Substitute 1 cup chopped dried fruit or raisins for 1 cup of the chips.
Born in 1801, Gail Borden, Jr. was the American inventor of condensed milk in 1856, although a similar product had appeared a few years earlier in England. Borden insisted that farmers who wanted to sell him raw milk had to keep their facilities and their cows clean and sanitary. By 1858 Borden’s milk, sold as Eagle Brand, had gained a reputation for purity, durability, and economy.
