Greenbrier 7 Layer Cookies

This recipe is based on this recipe for 7 Layer Cookies but we made a few changes on amounts and ingredients.

12 x 10 inch baking dish (you can get away with a 10 x 10 pan if need be)

Ingredients

• 1 1/2 cup graham cracker crumbs
• 1/2 cup butter melted
• 1 can Sweetened Condensed Milk (300 ml size)
• 1/2 cup candied orange peel (make your own or get the good stuff not that horrible glacé crap)
• 1/2 cup white chocolate chips
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup bitter chocolate chips
• 1 cup flaked sweetened coconut and 1/3 unsweetened coconut
• 1 cup chopped nuts I used half hazelnuts and half pecans but you whatever you like best

Instructions

1. Preheat oven 350°F.
2. Grease baking pan (well)
3. Mix graham cracker crumbs and melted butter together in a medium size bowl, dump into the baking pan and press crumb mixture firmly into the bottom of the pan (like you would a cheese cake base).
4. Pour sweetened condensed milk evenly over crumb mixture. Warm up the can in a cup of hot water first before opening to make the pour over easier.
5. Layer remaining ingredients evenly in order given.
6. Press down firmly with a fork.
7. Bake for 20-25 minutes or until lightly browned.
8. Loosen from sides of pan while still warm; cool on wire rack. Cut with a sharp knife and store in an airtight cookie tin.

Make about 3 dozen squares depending on how big you cut them.