Ok, there’s a bit of flaxseed in here but otherwise it’s all sweet and gooey – so not the snack of choice for a light weekend.
2 cups toasted (unsweetened if you can find it) dried, shredded coconut
2 cups of finely ground graham cracker crumbs (this took about 20 crackers)
1 1/2 stick of butter, melted
1/2 ground flaxseed
Combine these in a bowl, mix and press into a butter-greased 9″ x 13″ pan – pack down with bottom of meauring cup to get flat. Put in fridge for 15 mins. Then bake at 300F for 10 mins or until brown. Take out and cool.
Then get ready:
1 1/2 cup toasted nuts (mixed, walnuts, pecans, whatever you like best)
1 1/2 cup of semisweet chocolate chips
3/4 cup butterscotch chips
2 small cans (26 ounces) of sweetened condensed milk
Once crust has been removed from oven and cooled. Speard out nuts, then choc chips, then butterscotch. Pour milk oer all of it. Put back into the oven for 40 mins at 325F, rotate every 10 mins or at least twice if you can’t be bothered with 4 times… crust will be browned and bubbly. Cool, cut and serve. These will keep well wrapped tightly in fridge for a week.
gooey scrumptiousness
