Prep 15 mins
Cook 25 mins
I can still remember the first time I had one of these cookies at a church picnic as a kid...MMmmm. I've loved them ever since. Easy to make and always popular. A classic!
- Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).
- Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
- Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).
I love these cookies, I remember making them with my mother when I was a little girl. We left the graham crackers whole though; and the final cookie is not crumbly. I line the 9x13 pan with parchment paper, then make an entire layer of whole graham crackers. Make them whatever size to make a full layer, then pour the 1/2 c. of melted butter on top. Proceed with the other ingredients, as per the recipe. (I use pecans).
This is an excellent recipe which makes delicious bars but I wanted to make a suggestion about the method. I saw this recipe on an internet video but the woman put in the condensed milk first on top of the crushed biscuits and then topped it with the coconut, chocolate chips and nuts leaving a few choc chips for the top layer. Then she pressed down gently on the pan with a spatula and then baked the bars. I found this method far superior to the other method of adding the condensed milk at the end because the ingredients tend to get spread more evenly and I have a terrible time pouring the condensed milk evenly over the top. I found this other method even easier to follow and highly recommend both the method and the biscuit bars.
I use fat free condensed milk and tastes just as good and you cut out half of the fat, sugar, and calories. Delicious!