Recipe:
2 cups Danish Butter Cookies crumbs (12-ounce tin Dutch Butter Cookies)
1/3 cup crystallized sliced ginger, coarsely chopped
¾ cup (stick and a half) butter, melted
1 (14-ounce) can sweetened condensed milk
1 ½ cups white-chocolate chips
1 ½ cup sweetened flaked (or shredded) coconut
1 ½ cup macadamia nuts, coarsely chopped
¾ cup dried cranberries
½ cup green candied cherries, quartered
Instructions: Preheat oven to 350 degrees and place the rack in the center of the oven. Lightly spray with a nonstick cooking spray and line a 9-by-13-inch baking pan with parchment paper.
Put cookies and coarsely chopped ginger into a food processor and pulse until cookies are crumbs. (You can also crush cookies inside a large plastic storage bag.)
Combine cookie crumbs and butter. Press into the bottom of the prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut, nuts and fruit. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool completely. Carefully remove from pan and cut into bars or diamonds.
Makes 24 bars
From Miles Smith
Note: Do not overbake. The ginger, which can be overpowering, could be cut in half; if you enjoy ginger, go for full measure.
The Link LonkDecember 09, 2020 at 02:20AM
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Butter Cookies
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