Cookies and Bars
Sunrise Flour Mill
1 Cup butter, softened
¼ Cup brown sugar
¼ Cup granulated sugar
2 tsp vanilla extract
2¼ Cups Heritage Whole Wheat Pastry Flour, sifted
¼ tsp salt
1 14 oz can sweetened condensed milk
1 Cup chopped pecans or walnuts, browned in a skillet.
1 Cup shredded coconut
1 Cup toffee chips
1 Cup semi-sweet chocolate chips
1 Cup white chocolate chips
Preheat the oven to 350 degrees F.
Grease a 9 x 11 pan with oil (coconut gives the best flavor)
Beat butter and sugars until fluffy.
Add the vanilla extract and mix to combine.
Mix in flour on low. When it’s all combined, set mixer on high and mix for 2 minutes.
Mix in salt.
Once the mixture is combined, press it into the prepared pan.
Bake for 15 minutes or until the edges of the crust are turning slightly brown.
Remove from the oven and set on a wire rack.
While the crust is baking- brown the nuts by heating over low heat stirring constantly until they start to brown.
Sprinkle the crust with the nuts and coconut
Pour the sweetened condensed milk evenly over the top.
Sprinkle the chocolate chips, toffee chips and white chocolate chips evenly over the top.
Place the pan back in the oven and bake for another 20 minutes or when the chips are just slightly melted and beginning to brown.. Watch closely so it doesn’t over-brown.
Remove pan to a wire rack to cool completely.
If you have a favorite baking chip, we encourage you to try it in this recipe- some people like to add butterscotch chips or peanut butter chips. Go wild :)