7 Layer Cookies

I've been making these 7-layer cookies ever since I could bake and even before that i would help my mom every thanksgiving and Christmas. This dessert holds a special place in my heart because they have been a tradition in my family for years as well as being an all-time favorite.

• 1/2 cup butter (one stick)
• 1 1/2 cup graham cracker crumbs
• 11oz bag Butterscotch chips
• 11oz bag Semi-sweet chocolate chips
• 5oz bag coconut
• 1/2 cup nuts (optional)
• 14oz can sweetened condensed milk

Step 1: Preheat the oven to 325°

Step 2: get out a 13" by 9" glass pan

Step 3: cut up 1/2 cup of butter (1 stick) and place it into your pan, set your pan in the oven to melt the butter as the oven heats (or microwave it in a glass bowl)

Step 4: measure out 1 1/2 cup of graham cracker crumbs and mix it with the butter in the pan. Then press the mixture down into a thin layer at the bottom of the pan.

Step 5: get an 11oz bag of butterscotch chips and pour the whole bag on the graham cracker layer. Spread it evenly into a thin layer.

Step 6: get an 11oz bag of semi-sweet chocolate chips (or choc chips of your choosing) pour this into a thin layer on top of the butterscotch layer.

Step 7: get a 5oz bag of flaked coconut (unsweetened) and use the full bag to create another thin layer. (You may add optional nuts before or after this step)

Step 8: Get a 14oz can of sweetened condensed milk and carefully and slowly pour it across the WHOLE pan (try your best to get it across without any other utenils)(spatulas can make the coconut come up and it won't spread properly)

Step 9: Let it bake in the oven for 25-35 minutes. (I recommend checking on it around 25 minutes)

Step 10: remove it from the oven when the edges of the coconut are slightly browned.

Step 11: Use a knife and run along the edges to make sure it won't stick to the pan (DO NOT cut them until they are fully cooled, or they will be mushy and not bars)