This past weekend we attended the Knoxville Symphony Show House, an annual fundraiser for the Knoxville Symphony Orchestra. I love seeing all the decorating ideas and usually come away with an idea that I can adapt for our home. This year Ginny McCormack was there signing her cookbook SUNDAY IN THE SOUTH. It is a beautiful book with really nice photography done by a 16 year old student of hers. The landscapes were of Charleston South Carolina (one of my favorite places). I just HAD to have a copy to add to my collection. Happy Mother's day to me! A sample of today's recipe was on hand for all to try and it was yummy.
MILE HIGH MAGIC COOKIE BARS
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
3 tbsp. sugar
2 (3 1/2 oz) cans shredded coconut
2 cans sweetened condensed milk
2 cups pecans, chopped
2 c. semi-sweet chocolate chips
Preheat oven to 350
In a small bowl, combine the graham cracker crumbs, butter, and sugar. Press firmly into the bottom of a 9x13 inch baking pan. Spread the chopped pecans over the crumbs, followed by the chocolate chips and shredded coconut. Pour the sweetened condensed milk evenly over the top.
Bake 30-35 minutes or until the edges are golden brown. Cool before slicing.
No comments:
Post a Comment