Beach Bum Cookie Bars
These are an easy to make salty sweet treat, only 7 ingredients
Equipment
- 9" x 13" baking dish
Ingredients
- 1 can regular crescent roll dough*
- 1 cup butterscotch chips
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup roasted and salted cashews whole or halves
- 1 can 14 oz. sweetened condensed milk
- 1 Tbsp almond or rum extract
Instructions
- Spray 9 x 13″ baking dish or pan lightly with cooking oil spray.
- Unroll crescent roll dough into one big rectangle and gently stretch to fit pan, pinching perforations to seal.
- Bake at 375 for 5 minutes. Remove from oven.
- Top with chips then nuts
- Stir extract into sweetened condensed milk and then pour milk slowly over all, letting the milk seep into all the nooks and crannies.
- Return to oven and bake for 20-25 minutes until top is set and edges are beginning to brown.
- Cool. Cut into small squares or bars.** Store covered at room temperature or refrigerate.
Notes
*If using Grands crescent roll dough, only use 6 rolls as they are larger than the regular size crescent rolls
**It's easiest to cut cookies while they are still slightly warm
These cookie bars will stay fresh for a week, covered at room temperature or refrigerated