The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

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Torch Delights

Chocolate. Butterscotch. Coconut. If there’s a better way to start a dessert recipe, I certainly don’t know it. Combine them with sweetened condensed milk and a baked graham cracker crust, and you have yourself something special.

These six ingredients, which can all be found at a local grocery store, won’t be too heavy a drain on our woefully underfed college bank accounts, either.

Perhaps the best part of these cookie bars is that the different varieties available are limited only to your imagination.
If you’re not a fan of butterscotch, why not replace the butterscotch chips with peanut butter, white chocolate, or milk chocolate chips?

You could even throw chopped nuts or M&Ms in there if that’s what you’re feeling that day. Before going to a party, throw a batch of these tasty treats in the oven, and they are sure to be a huge hit.

In less than an hour you can enjoy a truly satisfying dessert that will leave you (and anyone close enough to smell it cooking) wanting more.

What You’ll Need:

-3/4 cup semisweet chocolate chips
-3/4 cup butterscotch chips
-1 1/2 cups shredded coconut
-1 1/2 cups graham crackers, crushed
-1/2 cup butter, melted
-1 1/3 cups sweetened condensed milk

What You Do:

-Preheat oven to 350 degrees Fahrenheit.
-Melt butter and pour into 9 x 13 inch baking pan. Mix together with crushed graham cracker crumbs and spread evenly along bottom of the pan.
-Add chocolate and butterscotch chips and top with shredded coconut. Pour sweetened condensed milk evenly over everything.
-Bake for about 30 minutes, or until brown.

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