Well, hello Dolly.
I fell in love with this sinfully delicious, decadent and oh so gooey dessert, literally, from first bite. You might call it a cookie bar, or a type of brownie. I’m just going to call it GOOD.
Thanks to my friend Kellie, who quickly rattled off the list of ingredients she used, I was able to throw this together in no time. It’s that easy.
You’ll just need graham crackers, butter, sweetened coconut flakes, chocolate chips, pecans and…wait for it…the glue that ties it all together…sweetened condensed milk.
This is NOT diet food. I repeat: NOT diet food.
Melt one stick of butter in a 9×13 baking dish. I just threw mine in the oven real quick while I chopped my pecans and smashed my graham crackers.
Rough chop your pecans. I used my Pampered Chef chopper, so this was done in less than 60 seconds.
Throw some honey graham crackers into a ziploc bag and crush the heck out of them.
Rolling pin works well.
Follow your nose to the smell of melted butter. Remove the pan from the oven and place on a hot pad (duh, right? ~ well, note to self: pan removed from the oven is hot. Should use hot pad below and on handles. Just sayin’)
Sprinkle the crushed graham crackers over the melted butter and press to make a loose crust. You might have a few gaps here or there. If this bothers you, sprinkle more than the 1 cup the recipe calls for. Keep in mind though, you want these to be slightly looser than an actual cookie bar.
Now for our layers!
Sprinkle with coconut flakes.
This can happen in any order. I saved about a 1/4 cup of coconut to go above the chips and pecans. You could easily just leave this for your top layer. No biggie ~ don’t stress!
Lastly, top these beautiful layers with sweet, sweet (sweet), sweetened condensed milk. Make sure to empty the whole container. Get a spatula in there if you need to! Don’t waste a drop!
Bake at 350° for 20-25 minutes. It may look like it didn’t set enough. That’s perfect (remember when I said “gooey”?!
Remove and let cool. Cut into squares and store in an air tight container for up to 2 weeks. Good luck getting them to last that long!
I baked mine a touch too long. See how it got a little too brown and caramel-ie on the edges? These pieces were a little chewier than they were gooey. Still good, but totally different than how Kellie’s turned out.
You can switch up the chips you use: semi-sweet, milk chocolate, butterscotch, or a mixture. I like semi-sweet. Joel likes milk chocolate. Joel won this round.
These are like German chocolate cake bites, without the cake. …not that it’s saving you any calories though.
Go ahead ~ indulge! Diet starts next Monday, anyway, right?
Sugar buzzed on the 1st day of the New Year,
- 1 stick butter
- 1 cup graham crackers, crushed (about ¾ sleeve)
- 1 cup chocolate chips (milk chocolate, semi-sweet, or dark)
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
- 1 can sweetened condensed milk
- Preheat oven to 350 degrees
- Melt 1 stick of butter in the bottom of a 9x13 baking dish
- Sprinkle crushed graham crackers over the top of the butter
- Sprinkle chips, pecans and coconut flakes in layers over the graham cracker crust
- Pour sweetened condensed milk across the top of the layers to completely cover and sink into the coconut/chips/pecans
- Bake for 20-25 minutes
- Remove from oven and let cool before cutting into squares
- Store in an airtight container, up to 2 weeks