Instructions
- PLACE gingersnap cookies and orange zest in a food processor. Pulse until finely crumbled. Set aside.
- PREHEAT oven to 350°F. Next, liberally spray a 9×13 pan with non-stick cooking spray.
- POUR melted butter and orange juice into pan. Stir slightly
- SPREAD evenly gingersnap crumb mixture over melted butter. Press down evenly with a fork.
- POUR sweetened condensed milk over and spread evenly.
- ADD next five ingredients in order and evenly distribute each layer including 1 1/2 cups sweetened flaked coconut, one cup (generous) pecans, eight ounces toffee bits, one cup premium white chocolate chips and one cup cinnamon chips.
- BAKE in a 350°F preheated oven for 30 minutes.
- REMOVE from oven and gently loosen the edges while still warm.
- CHILL completely in refrigerator before cutting into squares.
- Recipe Credit to Jackie Garvin from Syrup and Biscuits
