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  • 2 cups graham cracker crumbs
  • 1-1/2 cup whole almonds, toasted*
  • 1/3 cup packed brown sugar
  • 2/3 cup butter, melted
  • 1 14-ounce package flaked coconut
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 18 ounces dark chocolate pieces, melted**



Step 1

Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 12 minutes. Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes. Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. (If desired, chill in the refrigerator until the chocolate is set.) Cut into bars. Makes 36 bars. Note: To toast nuts, spread them in a single layer in a shallow baking pan.


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