See, the original plan was to make 7-layer cookie ice cream sandwiches.
...a good plan for a giant. They were a *little* tall to actually eat.
Plan B. A la mode.
Oh, I like Plan B even better than Plan A. You know why?
Chocolate sauce.
Yes, it's straight from the can. I always give my husband a hard time about having chocolate syrup from the can. The truth is, I like it, too. {Shhh...don't tell him.}
I've never put 7-layer cookies on the blog before because, since my mom made them so often when we were growing up, I just assumed everyone already had a recipe for them. Then kiddo took some to school, and some of his friends had never eaten one before.
{Kiddo is a very healthy influence on his peers.}
"Psst. Hey buddy, over here. You want some cookies?"
- They are called "7-layer cookies," despite a rumor that they are called "Hello Dollies."
- They are really yummy, and easier to cut, when served cold. I keep mine in the fridge.
- Be sure to use sweetened condensed milk, NOT evaporated milk.
- Served a la mode using this (7-layer cookie) ice cream, topped with chocolate sauce will cause extreme happiness.
7-Layer Cookies
1/2 cup salted butter, melted
1 1/2 cup graham cracker crumbs (very fine, process in food processor or buy crumbs)
1 cup sweetened coconut
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
1 (14 oz) can sweetened condensed milk
1 cup finely chopped pecans
Preheat oven to 350. Lightly grease an 11 x 7," 12 x 9" or 13 x 9" pan. Combine the melted butter and graham cracker crumbs and press into the bottom of the pan.
Bake for 25 minutes. Remove to a wire rack to cool completely, then refrigerate.
{It's not necessary to line the pan with foil like in these pictures, but if you do, you can easily lift the bars from the pan for cutting.}
