While attending Utah State University my sister, Caprece, and I worked for the university catering department. It was a wonderful experience in which we learned a great deal about food and entertaining. It was also the perfect place for struggling college students because of the "free food" perk. Everyday we were permitted to eat what was termed leftovers. The leftovers were actually items that hadn't sold that day and wouldn't be fresh the next. One of our most favorite "leftovers" of all were the Dolly Madisons. She and I dreamed of them long after our college life ended with marriage and graduation. Nearly 10 years later she found the recipe. I am not sure if she ever tried the recipe but today when my 3 year old had a little sweet tooth I pulled out her tried and trues and found the recipe. I just had to have a little of this cookie full of nostalgia and rich gooey yumminess. Try it for yourself...you won't be able to stop with one.
Adapted from recipe by Debbie Ruse
1 package graham crackers (crushed)
1 stick of butter melted in 9 x 13 pan
Spread crackers over butter.
Sprinkle on top:
1 package milk chocolate chips (I used semi-sweet for a contrast with the gooey rich cooked sweetened condensed milk)
1 cup coconut
1 cup nuts (I used pecans just like the USU one)
Pour 1 can Borden's sweetened condensed milk over all. Bake for 30 minutes at 325 degrees. Cut around edges as soon as cool. Cut into squares. Refrigerate until firm.
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