One of the children’s favorites, these are quick and easy to pull together! You can also convert this to a gluten free version, see my end notes.
1 stick butter (4 oz, 8 Tablespoons)
7 oz unfilled cookies (you can use graham crackers, vanilla wafers, molasses cookies or chocolate wafers. If you’re going GF use a GF version)
1 cup butterscotch flavored chips
1 cup white chocolate chips
1 cup crushed pretzels
1 14 oz can sweetened condensed milk
Preheat oven to 350 and place the butter into a 9 x 13 baking pan. If you’d prefer, prepare a sling or line with foil then add the butter. Place in oven 3-5 minutes until butter just begins to melt. Remove pan, let cool slightly.
Crush the cookies up into largish chunks and crumbs. Sprinkle over the butter and toss lightly with fork in the butter to coat crumbs evenly in the butter and distribute across the whole pan. In order add the butterscotch chips, the white chocolate chips and pretzels over all. Pour sweetened condensed milk over everything evenly. Bake 25 minutes, rotating after 14 minutes for even browning. Top will be golden & bubbly when done, edges will be dark golden brown.
You can make this recipe gluten free by substituting a GF cookie – I’ve used the Trader Joe’s Ginger Snaps cookie with great results. You can make also make this a dairy free version by making your own Sweetened Condensed Coconut Milk and using Earth Balance soy free baking bars. I’m not a fan of the honey in this mix, so try agave or brown rice syrup for this chip combination, or use honey and swap out the butterscotch chips for chocolate or peanut butter chips.