Preparation / Directions:
Preheat oven to 350 degrees. Put butter or margarine in a 13x9" baking pan. Melt in preheated oven. Sprinkle crushed graham crackers evenly over melted butter or margarine. Sprinkle coconut evenly over crumbs. In a small bowl, combine chocolate chips and butterscotch chips. Sprinkle over coconut. Sprinkle with GRANOLA MIX. Drizzle with sweetened condensed milk. Bake about 25 minutes, until edges are browned. Cool. Cut into 2 inch squares. Makes about 24-30 squares.
10 cups old-fashioned rolled oats 1 cup wheat germ 1/2 lb. shredded coconut 2 cups raw sunflower seeds 1 cup sesame seeds 3 cups chopped almonds, pecans, walnuts, or combination 1 1/2 cups firmly packed brown sugar 1 1/2 cups water 1 1/2 cups vegetable oil 1/2 cup honey 1/2 cup molasses 1 1/2 tsp. salt 2 tsp. cinnamon 3 tsp. vanilla Raisins or other dried fruits, if desired
Preheat oven to 300 degrees. In a large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into 5 13x9" baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or dried fruit, if desired. Put in airtight containers. Label. Store in a cool dry place. Use within 6 months. Makes about 20 cups of GRANOLA MIX.