Ingredients
- Cooking spray, for coating the baking pan
- 1 2/3 cups graham cracker crumbs
- 2/3 cup shredded coconut
- 2/3 cup chopped walnuts
- One 14-ounce can sweetened condensed milk
- 6 ounces semisweet chocolate chips
- Big pinch kosher salt
- Confectioners' sugar, for rolling
Preparation
Step 1
Preheat the oven to 375 degrees F. Coat an 8-by-8-inch baking pan with cooking spray.
Combine the graham crackers, coconut, walnuts, condensed milk, chocolate chips and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.
Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.
Spread the confectioners' sugar on a dinner plate. Scoop out the brownie mixture by the tablespoon and shape into balls. While still warm, roll each ball in the sugar to coat. The bonbons will keep, tightly covered, for 2 days.
Adapted from "One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.
Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/lynns-sick-brownies-bites.html?oc=linkback