Featured Guest Chef: Interlochen Cookie Bar

Stone Cafeteria at Interlochen Center of the Arts works hard to nourish the body and creative spirits of the students, faculty and staff. While menus are managed weekly to take advantage of local and seasonal produce, the menu occasionally includes an indulgent treat. So, when the Cookie Bar hits the menu, it’s music to everyone’s ears.

  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Heat oven to 350 F (325 F for glass dish). Coat a 13×9-inch baking pan with non-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store cookie bars covered at room temperature.


Read the full story about Interlochen Center of the Arts and find more recipes at micoopkitchen.com

LEAVE A REPLY

Please enter your comment!
Please enter your name here