"Crack Brownies" Version 2

Every Thanksgiving my mom makes an array of amazing desserts, and always has a tray with all different types of cookies and squares. My Aunt Amy particularly looks forward to this one type of bar that never ceases to be included on that Thanksgiving platter. Because these bars never had an official name, we have deemed them "crack brownies" for their ridiculously addicting-ness.

Make sure to evenly pour and spread.

At this time I am forbidden to disclose the exact recipe (hence the "version 2"), but I have since made my own version of these "crack brownies" that are based upon the recipe for magic cookie bars on the back of the Eagle sweetened condensed milk that is an easy, and tasty classic that's just as easy to turn up a notch.

You can use really any type of chips or nuts you like to create your own favorite version, but here's mine- 

Recipe:

Ingredients:

1 cup butter

3 cups graham cracker crumbs

½ teaspoon cinnamon

1 (14 ounce) can sweetened condensed milk

1 cups semisweet chocolate morsels

1 cup butterscotch chips

2 cups flaked coconut

1 ½ cups chopped walnuts

Directions:

Heat oven to 350 F and grease a 13 x 9 inch pan.

Over low heat, melt the butter in a saucepan. Once melted, add in the graham cracker crumbs and cinnamon. Stir well and pour this mixture into the greased pan and pat it down evenly so it is distributed evenly throughout the entire pan.

In a bowl, dump the different chips, coconut, and nuts and mix with a spoon or your hands (cleaned of course).

Pour the bowl’s mixture over the graham cracker crust evenly, and press this mixture down slightly as well.

Then, pour the sweetened condensed milk evenly over everything.

Bake for 22-26 minutes until lightly browned.

Let cool before slicing.

The sweetened condensed milk gives these an almost
fudge-like texture too.

These are great to make when you're running out of eggs in the house and need to bake but don't feel like putting in a lot of effort or time. Don't worry though, everyone loves these.

Oatmeal Toffee Cookies

I seriously owe my friend Claire some cookies, so I thought I would make cookies I have already made her before that she loved. The mix of oatmeal, toffee, and coconut makes a moist, crispy, and tasty cookie. The pecans I added also add a nice crunch.

Recipe:

Ingredients:

½ cup softened butter

1 cup packed light brown sugar

1 egg

1 teaspoon vanilla extract

¾ cups all-purpose flour

The batter for these cookies is especially good.

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon fine salt

1 ½ cups quick-cooking oats

½ cup sweetened coconut

1 cup (a little less) toffee bits

½ cup chopped pecans

Directions:

Heat the oven to 375°F and lightly grease cookie sheet

Beat butter, brown sugar, eggs and vanilla. One well blended, add flour, baking soda, cinnamon and salt. 


Stir in the coconut, oats, toffee bits and pecans. Drop dough by rounded teaspoons about 2 inches apart onto your prepared sheet. 


Bake 8 to 10 minutes or until edges are lightly browned.

These weren’t able to leave my house without a few missing/eaten…oops.

This recipe makes about 24 cookies.