 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe just came to my email today from Chow. I haven't made them yet but they sound amazing and the photo looks even more amazing. Ingredients:
12 tablespoons unsalted butter, melted (1 1/2 sticks) |
3 1/2 cups graham cracker crumbs |
3/4 cup whole almond |
1/3 cup finely chopped candied ginger |
1 1/3 cups unsweetened flaked coconut |
6 ounces semi-sweet chocolate chips |
1/4 cup white sesame seeds |
1 (14 ounce) can sweetened condensed milk |
Directions:
1. Heat the oven to 350°F and arrange a rack in middle.
2. Coat a 13-inch-by-9-inch baking dish with butter and line with parchment paper; set aside.
3. Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout.
4. Sprinkle over bottom of baking dish and press down lightly to form an even layer; set aside.
5. Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times.
6. Add coconut and pulse a few more times until coconut is oat-sized.
7. Evenly sprinkle chocolate over graham cracker crust followed by ginger-nut mixture.
8. Top with sesame seeds then drizzle sweetened condensed milk evenly over top.
9. Bake bars until golden brown around edges and springy to the touch, about 25 to 30 minutes.
10. Let cool completely before slicing.
|
|