Servings: Makes 2 to 3 dozen barsPrep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups semi-sweet chocolate chips
1 cup pecans, chopped
1 1/3 cups flaked coconut
Preheat oven to 350°F. In small bowl, combine graham cracker crumbs and
butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
Pour half of milk evenly over crumb mixture.
Sprinkle chocolate chips evenly over the crust, then the nuts, then the coconut.
Drizzle last bit of milk over the top of the coconut.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds.
Store leftovers covered at room temperature and ship them to Sarah -- hehehe, as if there
will be any leftovers.
4 comments:
One way to get a variety of cookies at the holidays without doing all of the work yourself is to have a cookie exchange. Each member of the group makes a big batch of one or two kinds. Then, meet in a central place - contribute yours and pick up a couple of each of the other kinds offered.
Wait - is that a picture of *our* house?
I sort of like the idea of a cookie exchange, but isn't it uncool to exchange UGLY cookies??
I used this recipe on Saturday. They are delicious.
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