• 1- 12oz box gingersnap cookies
  • 10 tbsp. unsalted butter, melted
  • Pinch of salt
  • 1 cup white chocolate chips
  • 1 cup cinnamon chips
  • 1 cup sliced almonds
  • 1 1/3 cup shredded coconut flakes
  • 1 1/2 cup pretzels
  • 1- 14oz can Eagle Brand® Sweetened Condensed Milk


  • Start by preheating your oven to 350°F. Grease a 13×9 baking pan and line it with parchment paper, if desired. Set aside.
  • Put the 12 oz of gingersnap cookies into a food processor and pulse until you have a fine crumb. Mix gingersnap crumbs with 10 tablespoons of melted butter and a pinch of salt. Dump the mixture into the prepared pan, and press firmly into an even layer.
  • Sprinkle the other ingredients one layer at a time on top of the gingersnap crust. Start with the white chocolate chips, then cinnamon chips, shredded coconut, sliced almonds, and crushed pretzels. Lastly, pour a full can of Eagle Brand® Sweetened Condensed Milk evenly over top of everything.
  • Pop into the oven and bake for 25-28 minutes. Once done baking, remove from the oven and allow to cool completely before slicing.

Recipe by our friend Chrissy @HungryKitchenBlog