An oldie but a goodie… these bars have been around for a long time. I’m headed up to Michigan this weekend for New Years and wanted to take a plate of baked goods for my hostess so I pulled out my handy-dandy PRCS (Protestant Reformed Christian School) Cookbook and looked these up.
Chippy Dippy Bars have multiple names: Chippy Dippy Squares, Layer Bars, Magic Cookie Squares, Butterscotch Coconut Bars… the list goes on. Essentially, it’s a graham cracker crumb crust sprinkled with coconut, butterscotch and chocolate chips and then drizzled with a can of sweetened condensed milk. No mixer required, so the clean-up is easy.
CHIPPY DIPPY BARS
- 1 stick butter, melted
- 2 c. graham cracker crumbs
- 3 T. sugar
- 1 c. flaked coconut (shredded is fine)
- 6 oz. butterscotch chips
- 6 oz. chocolate chips
- 1 c. pecans, chopped (I usually skip this)
- 1 14-oz. can sweetened condensed milk
Preheat oven to 325 degrees. Combine graham crumbs, butter and sugar in a bowl and toss with fork to combine. Press into bottom of a greased 9×13 pan and sprinkle coconut, nuts and chips over top. Drizzle with sweetened condensed milk and bake for 25 minutes.
Let cool completely before cutting.
