Ingredients
- 1/2 cup (1 Stick) butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts (I used walnuts)
- NOTE: You can use butterscotch morsels for a different twist
Preparation
Step 1
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray, or make a parchment paper "sling"*
.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture.
NOTE: An offset spatula makes this easy to do.
Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork (I use the palm of my hand).
Bake 25 minutes or until lightly browned. Cool.* Cut into bars or diamonds. Store covered at room temperature.
I like to make a "sling" by layering two pieces of parchment paper, which has been lightly sprayed. This helps the parchment paper to "stick" to the pan. I also leave a couple of inches of overhang. That way, it's easy to lift the baked cookie out of the pan to cool on a rack. That way I can easily cut the bars with a long knife or a bench scraper.