Saturday, October 18, 2008
Coconut and chocolate bars
I made these the other day for a Bible study group we were having over. They're very simple to make and were a big hit. One tip to keep in mind: they're actually better the next day, otherwise they tend to be too gooey for my taste. But be my guest!
22 Honey Graham crackers, crushed (about 3 cups crumbs)
1 stick butter, melted
1 12-oz package butterscotch morsels
1 12-oz package milk chocolate chips
2 1/2 cups flaked coconut
1 14-oz can sweetened condensed milk
Start by preheating your oven to 350 F. Line a 13 x 9 baking pan with foil, leaving 3 inches of foil extending over the short sides of the pan. Grease the foil lining (bottom and sides) by buttering it up like you mean business.
Mix crushed Grahams and melted butter in a large bowl, then press evenly into the bottom of the pan. If you'd like a thicker crust, simply increase the amount of Graham cracker crumbs and melted butter. Sprinkle butterscotch morsels over the top, then sprinkle the whole bag of chocolate chips. Yum...
Sprinkle all that sweet coconut over the top and finish by adding the can of sweetened condensed milk to the party. Pour it over the whole thing.
Put the pan in the oven for about 25-30 minutes, or until the coconut is slightly browned. Cool in the pan for at least a couple of hours. Then, lift this sweet concoction out of the pan by using the foil handles. It makes about 24 bars, depending on how big you decide to cut them.
Many sweet blessings!