By Hannah Hassler
If you love chocolate, coconut and graham cracker crusts, you will devour these bars, just like I did! Not only are they irresistible, they pair perfectly with our seasonal Green Mountain Coffee® Island Coconut coffee!
12 Ounces ground graham crackers
¼ Cup sugar
¾ Cup unsalted butter, melted
1 Cup walnut or pecan pieces
1 Cup chocolate chips
1 14 Ounce can sweetened condensed milk
2 Cups unsweetened coconut
Preheat oven to 375 degrees. In a food processor, combine the graham crackers, sugar and melted butter. Pulse until blended completely and there are no large cracker pieces left. Press mixture into 15×10” baking sheet, or a 13×9 casserole dish will work fine too (the crust will just be thicker). Bake until firm, for about 10 or 12 minutes. Let crust cool completely, and sprinkle with nuts and chocolate. In a separate bowl combine the sweetened condensed milk with 1 cup of the coconut. Pour this mixture over top of the nuts and chocolate. Top with remaining cup of shredded coconut. Bake until coconut is a toasted brown, about 15 minutes. Transfer to cooling rack.
These keep well for 2 or 3 days in a sealed, airtight container (if they last that long!!)