For the cookie table at Amanda’s wedding we made several batches of 7-layer cookies, using 2 different recipes which primarily differed on whether the sweetened condensed milk was an early layer or a late layer.  This version, adapted from allrecipes.com had the milk added late to help glue everything together.  This version will make one 13 x 9 inch pan or two 8 x 8 pans and will take about an hour.

Graham cracker crumbs can be made by crushing graham crackers but sometimes are also available pre-crushed.

Despite the name, this actually has 6 layers!

Cooking spray

½ cup (1 stick) unsalted butter

1-1/2 cups graham cracker crumbs

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

14-oz. can sweetened condensed milk

1-1/3 cups shredded unsweetened coconut

Preheat the oven to 350 degrees.  Coat the 13 x 9 inch baking pan with cooking spray.

Melt the butter and mix it in the pan with the cracker crumbs.  Spread the wet crumbs into an even layer covering the pan and press into a solid layer.  Add in order the chocolate chips, butterscotch chips, and walnuts.

Empty the sweetened condensed milk into a bowl and microwave it for about a minute until it has a pourable consistency.  Pour the heated milk as evenly as possible over the previous layers.

Top the pan with the coconut.  Press the layers down to help them cohere.

Bake until the edges are golden brown, about 25 minutes.  Cool before cutting into bars.  (This will make them less crumbly.)