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Graham Cracker Bar Cookies


These cookies are simple and satisfying. Just so you know, though, they are very high in sugar! But every once in a while you just need to splurge on sugary sweetness. This is my little splurge!

Check out a “sweet” treat: Ella Fitzgerald singing “Sweet and Lovely.”

Graham Cracker Bar Cookies


  • 9 tablespoons butter
  • 2 cups graham cracker crumbs
  • 2 ½ cups pecans, pulsed in food processor so very small—Divided!
  • ¾ cups chocolate chips
  • ¾ cup butterscotch chips
  • 2 ½ cups flake coconut


  1. Melt butter. Combine graham cracker crumbs and 1 ½ cups pecans. Stir butter into graham cracker crumbs and pecans. Press lightly onto a 9”x13” baking pan.
  2. Put 1 cup coconut then ½ cup chocolate chips then ½ cup butterscotch chips then ½ cup pecans over graham cracker layer.
  3. Put ½ cup coconut then ¼ cup chocolate chips then ¼ cup butterscotch chips then ½ cup pecans over previous layers.
  4. Put ½ cup coconut on top. Then pour sweetened condensed milk over all layers. Then top with ½ cup coconut.
  5. Bake at 350 degrees for 20-22 minutes until coconut is toasty golden. Allow pan to cool on wire rack for 30 minutes before trying to cut and serve.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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