Categories: Dessert
Ingredients
- Cooking spray
- 3- 5.3 oz. boxes shortbread cookies
- 1 stick salted butter, melted
- 14 oz. can sweetened condensed milk
- 3 to 4 cups toppings:
- Butterscotch-Pretzel Bars: 2 cups broken mini pretzel twists, 1 cup salted roasted peanuts and 1/2 cup each butterscotch chips and milk chocolate chips
- Cherry-Almond Bars: 1 cup toasted sliced almonds, 1 cup chopped dried cherries and 1 cup white chocolate chips
- Chocolate-Marshmallow Bars: 1 cup sweetened shredded coconut, 1 cup semisweet chocolate chips and 1 cup mini marshmallows
Directions
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Preheat the oven to 375. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat the parchment with cooking spray.
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Pulse the cookies in a food processor until finely ground. Drizzle in the melted butter and pulse until the crumbs are completely coated. Press the crumb mixture evenly into the bottom of the prepared pan. Pour the sweetened condensed milk over the top and gently spread it to the edges with the back of a spoon.
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Add your toppings, pressing them down gently with your hands. Bake until the bars are golden brown around the edges and beginning to pull away from the pan, 25-30 minutes. Let cool in the pan on a rack for at least 3 hours. Use the parchment overhang to lift the bars out of the pan. Slice with a serrated knife.