Daddy's Magic Ginger Bars

The ever popular seven layer or magic cookie bar has been renovated to a light and spicy liking. I crushed left over ginger snap cookies for the crust instead of the traditional graham cracker.

• Ready In: 35 mins
• Serves: 24
• Yields: 24 bars

Ingredients

• 2  cups  ginger snaps, crushed
• 1  tablespoon butter
• 1  tablespoon water
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1⁄2 cup  shredded coconut
• 2⁄3 cup  dark chocolate chips
• 1⁄2 cup  butterscotch chips
• 1⁄2 cup walnuts, chopped

Directions

1. Preheat oven to 350°F and grease 13x9 inch pan.
2. Combine crushed ginger cookies, butter, and water in a bowl and pat down into a greased 13x9 inch pan.
3. Pour skim sweetened condensed milk over crust. Sprinkle chips and nuts in layers over the milk. Pat down with hand.
4. Place in over and bake just til milk turns lightly brown, about 20 minutes. Remove and allow to cool on cooling rack.
5. Let cool and cut into bars.