BUTTERSCOTCH or CARAMEL PECAN Magic COOKIE Bars **
6 TB melted butter.......................................3/4 cup graham cracker crumbs
1/2 cup sweetened flaked coconut................1/2 can sweetened condensed milk (NOT evaporated milk)
2 TB caramel or butterscotch syrup or ice cream topping
1/2 cup butterscotch chips or caramel baking bits
1/4 cup Heath bits or toffee chips.................1/2 cup chopped pecans
***
1/2 cup powdered sugar
1 tsp caramel or butterscotch syrup or ice cream topping
up to 2 TB flavored liquid coffee creamer (caramel, crème brulee) or milk (as needed)
***
Preheat oven to 350.
Spread butter over bottom of an 8" pan. Sprinkle graham cracker crumbs evenly over butter.
In a small bowl, mix 2 TB caramel or butterscotch syrup into the 1/2 can of condensed milk, and stir with a spoon to mix completely. Spread this evenly over the graham cracker crumbs.
Sprinkle coconut evenly over condensed milk layer. Sprinkle the pecans, and both chips evenly over the top of the coconut. With your hand (or the bottom of a glass) gently press down on the bars.
Bake for 25-30 minutes, or until browned and starting to firm up. The butter and condensed milk may bubble up on the sides and turn a little brown ~ but that's ok. You'll drizzle glaze over that to cover it up later. ** Take the bars out and let them cool on a rack for about 10-15 minutes. Drizzle with glaze.
**
GLAZE: Whisk the powdered sugar with the caramel/butterscotch syrup ~ adding milk or creamer (1 tsp. at a time), until thick, smooth drizzle consistency. You can adjust consistency by adding more sugar or milk. ** Drizzle around the edges of the bars, and in a criss-cross pattern over the top. **