½ cup butter
1 cup graham cracker crumbs
½ cup butterscotch chips
½ cup white chocolate chips
1 cup coconut, flaked
1 can sweetened condensed milk
1 cup walnuts, chopped
Preheat oven to 325˚.
Coat bottom of 9 x 9-inch pan with melted butter.
Spread graham cracker crumbs evenly over butter, and press into bottom of pan. Sprinkle butterscotch and white chocolate chips evenly over top of the graham cracker crumbs. Sprinkle with flaked coconut.
Pour sweetened condensed milk evenly over the coconut, and sprinkle chopped walnuts on top. Bake for 30 minutes.
Cool completely before cutting into small squares.
— Recipe by Erica Derr, Greensboro. Our State, December 2000.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
