ingredients:
3 cups finely ground cookies (12 ounces), such
as graham crackers or chocolate wafers,or a combnation
(i used graham crackers)
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces (i used walnuts)
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut
directions:
1. preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed backing sheet evenly
rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl stir together cookie crumbs, sugar, and melted butter until combined. Evenly
press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until
firm, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans(or walnuts) and chocolate. Pour condensed milk over
the top, spreading to cover completely(do not let it drip over the edges.). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack;cool completely. Trim edges, if desired,
and cut into equal-size bars.
cook's note:
DO NOTE SUBSITUTE SWEETENED CONDENSED MILK FOR EVAPORATED MILK.
