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
In the latest episode of Away Message, we find out how a quiet place in the foothills went crazy for the Mountains-to-Sea Trail.
This year, we’ll wave flags in Wilmington and Waynesville, fire up the grill in Fayetteville and Fuquay-Varina. Most of all, we’ll reflect on the earliest days of our country and the true meaning of Independence Day.
Blackberry cobbler, peach ice cream, spiked blueberry lemonade, and tacos with watermelon pico de gallo: These fresh fruit recipes are fit for a Fourth of July feast — and all summer long.
Find out what an award-winning photographer and an expert guide have to say about chasing North Carolina’s stunning cascades — and how to snap frame-worthy photos of your favorite falls.
