Ingredients
8 tablespoons butter
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup pecans chopped
15 ounces milk, sweetened condensed one can
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat the oven to 350F (180C). Melt butter in a 13x9 inch pan. Spread graham cracker crumbs over the bottom of the pan. Spread the chocolate chips in a layer over crumbs, then the pecans in a layer over chocolate. Pour condensed milk evenly over the previous layers. DO NOT STIR at any time. Bake at 350F (180C) F for 30 minutes. Cool and cut into squares.