One Favorite Christmas Cookie Recipe

Chocolate Chip Hazelnut Squares

I love hazelnuts, but these cookies will be just as fantastic with pecans, walnuts or almonds. These are simple to prepare and truly special. The great thing about these cookies....although I usually make them for Christmas they are great anytime!
21 Oreo sandwich cookies
4 tablespoons (1/2 stick) butter or margarine
1 1/4 cups sweetened condensed milk (from a 14 oz. can, you will use 1/4 cup for the top)
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 1/3  cups flaked coconut
1 cup (about 4 oz.) hazelnuts, coarsely chopped and toasted at 350 degrees until lightly browned, about 10 min.

Preheat the oven to 350 degrees. Place the Oreos in a food processor fitted with the metal blade and process until ground into crumbs. (no food processor-place in large ziplock bag, seal and crush with rolling pin). You should have 2 cups crumbs. Place the butter in a 9 x 13 inch baking pan and melt in the oven (do not burn). Sprinkle the crumbs over the butter, stir together with a spoon and press into the bottom of the pan. Drizzle 1 cup sweetened condensed milk evenly over the crust. Layer chocolate chips, peanut butter chips, coconut, and nuts; press down firmly. Drizzle with the remaining 1/4 sweetened condensed milk. Bake for 25 to 30 minutes or until lightly browned. Cool to room temperature. Cut into 1 1/2 inch squares.

* The squares may be stored, tightly covered, at room temperature for several days, or they may be frozen. Defrost, covered at room temperature.