Easy (and delicious) Seven Layer Cookie Bars

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 cup (6 oz.) butterscotch-flavored chips
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Instructions

• HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
• COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
• For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

*My tip: Melt butter in a medium glass bowl and add crumbs and mix with a fork until moistened, then press into sprayed glass casserole dish. The family and Elder's Quorum (after temple sealing) gobbled these up.