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Kitchen Sink Cookie Bars

These are fabulous, not only do they taste amazing but you can chuck whatever you have in the cupboards into them. Well obviously not everything, but you get what I mean. This recipe is so versatile you can change it up each time you make it.

225g/8 oz cookies (Graham Crackers, Digestives, Custard Creams etc)

115g/4 oz melted butter

400g/14 oz can of condensed milk

185g/6 1/2 oz chocolate chips (plain, milk or white)

185g/6 1/2 oz chopped dried fruit (dates, apricots, cherries or sultanas etc)

115g/4 oz chopped nuts (pecans, brazils, hazelnuts or almonds etc)

105g/3 3/4 oz shredded coconut

Preheat your oven to 350F/180C/Gas 4.

Grease and line a 9 x 13" baking tin.

Blitz or crush the cookies until the become a crumb. Mix them with the melted butter.

Pop the mix into the prepared tin and press them into an even layer over the base.

Pour the condensed milk over the cookie base. Spread evenly.

Now layer on the rest of the toppings starting with the chocolate chips, then the dried fruit, the nuts and finish with the coconut.

Gently press the ingredients down.

Bake in the oven for 30 minutes.

Allow to cool before you slice.


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