Makes 12 to 16 bars
My brother, Jon, and I grew up on these bars. Although there are many versions of this recipe, I like mine with chocolate, coconut and almonds. These are extremely easy to make—the perfect project for children or when you want dessert in a jiffy.
Store any leftover sweetened condensed milk in a covered container in the refrigerator. Try stirring it into coffee or tea for a real treat.
To toast almonds: Preheat oven to 350 degrees F (180 degrees C). Spread nuts on a baking sheet lined with foil or parchment. Bake for 5 to 7 minutes or until light brown and fragrant.
Preheat oven to 350 degrees F (180 degrees C)
9-inch (2.5 L) square metal baking pan, greased.
- 3/4 cup butter, melted (175 mL)
- 1-1/2 cups graham cracker crumbs, cinnamon or regular (375 mL)
- 1-1/3 cups sweetened condensed milk (325 mL)
- 1-1/2 cups sweetened flaked coconut (375 mL)
- 1-1/2 cups almonds, toasted and coarsely chopped (see Tip) (375 mL)
- 1-1/2 cups semisweet chocolate chips (375 mL)
1. Pour butter into prepared baking dish and sprinkle with graham cracker crumbs. Drizzle sweetened condensed milk over crumbs (spreading with a spatula, if necessary). Top with coconut, almonds and chocolate chips.With a spatula, press down lightly on top of bars to pack down ingredients.
2. Bake in preheated oven for 30 minutes or until lightly browned. Let cool completely in pan on rack. Cut into bars.
Substitute chopped macadamia nuts for the almonds.
- 300 Best Chocolate Recipes
- By Julie Hasson
- Robert Rose
- $19.95/trade paperback
- 32 pages of color photographs
- ISBN: 0-7788-0144-6
- Recipe reprinted by permission.
This page modified February 2008