Ingredients
- 3 C finely ground cookies (12 oz.) such as graham crackers or chocolate wafers
- 1/4 C sugar
- 3/4 C (1-1/2 sticks) unsalted butter melted
- 1 C pecan pieces
- 1 C semisweet chocolate chips or chunks
- 1 can (14 oz.) sweetened condensed milk
- 1-1/2 C sweetened shredded coconut flakes
Directions
- Preheat oven to 375, line a large cookie sheet (with sides) with parchment paper (smear sheet with butter or shortening so the paper sticks).
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Press evenly onto bottom of prepared cookie sheet. Bake rotating halfway through, until firm, about 8-10 minutes. Transfer to a wire rack and cool about 20 min.
- Sprinkle cooled crust evenly with pecans and chocolate chips. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut, pat down with a spatula so it doesn't brown too quickly.
- Bake until coconut is toasted, 10-15 minutes. Transfer to rack, cool completely. Cut into squares.
**You can experiment with the toppings and use a combo of choc. and butterscotch chips or use a different type of nut. Makes about 20 bars.
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