USA : New Hampshire : North Conway : 1785 Inn
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Ten Layer Cookies [rate this recipe]

1/2 cup butter
1 & 1/2 cups crushed graham crackers
1 cup semisweet chocolate chips
1 cup dark chocolate baking chips
1 cup butterscotch baking chips
1 cup Heath Milk Chocolate English Toffee baking chips
7 ounces sweetened angel-flake coconut
2 cups chopped walnuts
7 ounces canned Dulce de Leche
7 ounces sweetened condensed milk

Melt butter in a saucepan and mix in the crushed graham crackers. Press the mixture into the bottom of a lightly greased 13"x9" pan. Layer in the semisweet chocolate chips, layer in the dark chocolate baking chips, layer in the butterscotch baking chips, layer in the Heath Milk Chocolate English Toffee bits, layer in the flaked coconut, and layer in the chopped walnuts. In a small bowl, mix 7 ounces EACH (14 ounces in total) canned Dulce de Leche and sweetened condensed milk (warm in the microwave for a few seconds if necessary to blend and make pourable). Pour mixture evenly over layered ingredients. Bake in a preheated 350 degree F oven for 25-30 minutes. Cool in pan and cut into squares. Serve at room temperature.

Note: like many prepared dishes, I found these cookies to taste even better the day after they were baked. Also, if you're interested in turning Ten Layer Cookies into Eleven Layer Cookies, consider adding a layer of miniature marshmallow as well (1 cup).

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Rate: $79-$199
Rooms: 17
Suite: 1
Children Infants and Older
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