 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth. Ingredients:
1/2 cup butter |
1/4 cup white sugar |
1 1/2 cups graham cracker crumbs |
1 1/2 cups flaked coconut |
1 (14 ounce) can sweetened condensed milk |
1 cup semisweet chocolate chips |
1/2 cup almonds, chopped |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
3. Stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.
4. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.
|
|