Seven Layer Cookies

About the easiest cookies in the world to make. Also the most addictive. Tim won a cookie jar contest at school with these things.

SEVEN LAYER COOKIES
1 sleeve (about 9) graham crackers, finely crushed
1 cube butter (yes, a whole quarter pound! Live, baby, LIVE!)
1 12 oz. package semisweet chocolate chips
1 12 oz. package butterscotch chips
about ½ cup shredded dessicated coconut, or to taste
½ - 1 cup nuts (walnuts, pecans, almonds and hazelnuts are all good choices, or use macadamias if you're feeling rich and decadent)
1 14 oz. can sweetened condensed milk

Preheat oven to 325 degrees. While it's heating, put the butter into a 9x13" glass baking dish and let it melt in the oven. While you're waiting, you can use this time to crush the graham crackers. When the butter is melted, pull the dish out of the oven (remember, oven mitt!) and pour the graham crackers into the dish, mixing well until the butter and crumbs are well combined. Pat this mixture down flat to form a graham cracker crust. Evenly spread chocolate chips over the crust, followed by the butterscotch chips and coconut. Coarsely chop the nuts and distribute them evenly in another layer. Finally drizzle the sweetened condensed milk over all, making sure to cover evenly all the way to the corners. (The sweetened condensed milk is the glue that holds everything together, so distribute it as evenly as possible.) Bake 25 to 30 minutes or until golden brown. Allow to cool thoroughly, then cut into small squares (this stuff is very rich). Makes a lot, but they never last for some reason.

Your friends will bow down before you and request the recipe. TELL THEM NOTHING.

Stolen from a number of places, including Grandma Buck; this seemed to be her favorite cookie recipe based on how often she made it.