I used to make these every year on our camping trip when our 3 sons were small. They'd eat them while floating on their innertubes in the Guadalupe River. We called them Polly Annas back then, but are now called Magic Cookie Bars.
cook time25 Min
1 1/2 c
graham cracker crumbs
eagle brand milk
semi-sweet chocolate chips 6 oz.
butter scotch chips 6 oz.
flaked coconut 3 1/2 oz.
How To Make
Preheat oven to 350 degrees. In 13 x 9 pan , melt butter and add graham cracker crumbs. Mix and press on bottom of pan.
Pour Eagle Brand over crust. Mix chips and sprinkle on crust, then coconut, then pecans. Press down gently with fork. Bake 25 minutes. Cool and cut in small squares. Keep cool.
I pack in layers with wax paper in a Rubbermaid container and refrigerate until ready to serve. Or stick in the ice chest if camping.
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