1 package gingersnap cookies, 1 1/2 cups needed
1 orange, 1 tsp. zest from small orange, 2 tbsp. juice from small orange
1/2 cup unsalted butter, melted
1 lata (14 oz) de leche condensada Eagle Brand® Sweetened Condensed Milk
1 1/2 taza de hojuelas de coco azucaradas
1 cup pecans, roughly chopped
1 package toffee bits, 1 1/3 cups
1 package white baking chips, 1 cup needed
1 cup cinnamon chips
PLACE gingersnap cookies and orange zest in a food processor. Pulse until finely crumbled. Dejar a un lado.
PREHEAT oven to 350°F. Next, liberally spray a 9x13 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