Ingredients
- 1 cup toffee bits
- 12 whole graham crackers
- 8 tbsp (1 stick) unsalted butter, melted
- 8 oz milk chocolate, chopped coarse
- 1 cup rice krispies
- 1 cup pecans, toasted and chopped coarse
- 1 cup semisweet chocolate chips
- 1 cup sweetened flaked coconut, toasted
- 2 (14oz) cans sweetened condensed milk
- 1 tbsp vanilla extract
Preparation
Step 1
Toast the coconut and pecans separately on a baking sheet in a 350 degree oven until golden - 5mins for the coconut and 8 mins for the pecans.
Adjust oven rack to middle position and heat oven to 350. Line 13x9 baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10mins.
Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2mins. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in a small bowl and pour over coconut.
Bake until golden brown, 25-30mins. Cool on wire rack, about 2hrs. Using foil overhang, lift pan and cut into 45 squares.