Description
Old-school and always adored, these bars layer a buttery graham-cracker crust with sweetened condensed milk, melty chocolate, chewy coconut, and crunchy nuts. They come together fast and store well — keep them covered at room temperature.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- ½ cup butter, melted
- 1 (14 oz) can sweetened condensed milk
- 2 cups semisweet chocolate chips (morsels)
- 1⅓ cups flaked coconut
- 1 cup chopped nuts (pecans or walnuts work great)
Instructions
- Gather everything you need and preheat the oven to 350°F (175°C). If you’re baking in glass, lower the temperature to 325°F (165°C). Lightly spray a 9×13-inch baking pan with cooking spray.
- Combine the graham crumbs and melted butter in a bowl until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Pour the can of sweetened condensed milk evenly over the crust, spreading it gently so it covers the surface.
- Scatter the chocolate chips across the condensed-milk layer, then add the flaked coconut and top with the chopped nuts. Press the toppings lightly with the back of a fork or a spoon so they nestle into the milk.
- Bake until the top turns a light golden color and the condensed milk bubbles slightly around the edges, about 25 minutes (watch your oven; times vary).
- Let the pan cool completely on a wire rack. Once cooled, cut into about 36 small bars or diamond shapes.
- Serve, store in an airtight container, and enjoy!
Notes
Quick tips: press the crust well so the bars hold together, and allow full cooling before slicing for neat squares.
Nutrition
- Calories: 167
- Fat: 10g
- Carbohydrates: 14g
- Protein: 2g