Flamingo Island Buffet

the Painted Apron

3 years ago

With August on the horizon,

I decided to put away the red, white and blue…

And bring out the flamingos!

I am spending the whole month of July at the beach house,

and this past week HHjr was here too

with a couple of his bachelor buddies

His sons are in Greece right now with their mom,

doesn’t that look amazing?

DD and her family arrived Friday for vacation

so I wanted to celebrate our last week here,

before school starts August 10,

with a little tropical to make summer seem longer

This buffet looks pretty and festive

and set up with everything for everyone to help themselves

to serve snacks, breakfast, lunch, or dinner

At one end is the ever popular snack station

with jars of snacks, napkins, and small plastic bowls

Behind the snack station there are several sizes of salad bowls

ready for using

There are 3 sizes of plates, dinner, salad or sandwich, and dessert

A flatware holder is handy right next to the plates

Vegetables for fajitas that night are on a cutting board

ready for prepping at dinner time

Fajitas area great way to please a lot of different tastes and ages

HHjr grills steak, chicken, peppers and onions

Everyone piles what they want onto tortillas {that have also been grilled}

and can add cheese, salsa, sour cream and/or guacamole

Serving utensils are in another Nora Fleming caddy by the smaller plates

A cake dome is ready for holding treats

A bottle of margarita mix for cocktails 🍹

Treats have arrived!

The Chocolate Butterscotch Cookie Bars under the dome

are the easiest cookies to make and they are always a hit

The recipe is at the end of this post

Tropical Glasses and palm leaf glasses ready for wine

We have everything we need to dine any time!

A friend brought me sunflowers and they happily joined the fun

Summer can’t be over yet, I feel like it’s only just begun!

Chocolate Butterscotch Cookie Bars

These cookies are a snap to put together with a crescent roll crust, chocolate, butterscotch and white chocolate chips, honey roasted peanuts and sweetened condensed milk then baked into a melt in your mouth batch of cookie bars!

Course Dessert, Snack

Cuisine American

Keyword 7 layer bars, chocolate butterscotch cookies, chocolate chip cookies, chocolate peanut cookies, crescent roll dough, easy cookie bars

Prep Time 15

Cook Time 25

Servings 24 bars

Equipment

9" x 13" baking dish
parchment paper

Ingredients

1 can crescent rolls dough or 1 crescent roll sheet
1 can 14 oz. sweetened condensed milk
1 cup chocolate chips
1 cup butterscotch chips
1 cup white chocolate chips
1 cup honey roasted peanuts

Instructions

Preheat oven to 375 degrees
Spray a 9" x 13" baking dish with cooking oil spray
Line dish with a sheet of parchment paper long enough to cover and extend over the ends of the dish
Unroll dough onto parchment paper in the baking dish, stretching to fit the rectangular bottom of dish. Seal any perforations or tears
Put dish into oven for 5 minutes to partially cook the dough crust
Next sprinkle the partially cooked dough evenly with chips and nuts
Slowly pour milk over all letting it seep into all the nooks and crannies
Return to oven for 20-25 minutes until golden and bubbly.
Cool for 1/2 hour, then lift cookies out of dish by holding parchment on both ends. Place onto a paper towel or a towel {paper is greasy on the bottom} and put in refrigerator to continue to cool and set up.
When cookies are completely cool, cut into bars or squares. Keep covered at room temperature or refrigerate. I cut mine into 24 squares. The number of cookies depends on the size of your bars