Ingredients Cookie Dough:
half of c. unsalted butter, room temperature
3/four c. brown sugar,
packed 1 C. vanilla
1 egg
1 C. all cause flour
1 C. chocolate graham cracker crumbs (now no longer pretty nine full-sheet crackers)
half of c. baking powder
1/four c. salt
half of c. chocolate
chips Layers:
3/four c. mini chocolate chips
1 3/four c. grated sweetened coconut half of c. sliced almonds About 12 ounces. sweetened condensed milk (now no longer pretty a can
Instructions – Preheat the oven to 350 degrees. – Line an 8 × 8-inch baking dish with parchment paper, leaving a overhang to facilitate unmolding and spray with cooking spray; positioned aside. For the dough
In a bowl, cream the butter and brown sugar the use of a hand mixer till clean and creamy. – Add vanilla and egg and blend till combined. – Add flour, graham cracker crumbs, baking powder and salt and blend till properly blended.
– Add the chocolate chips. – Press the graham cracker dough calmly into the lowest of your organized pan. – Cook for five minutes. – Remove from the oven and sprinkle with mini chocolate chips (reserve some), coconut and slivered almonds.
Drizzle the top with sweetened condensed milk and sprinkle with reserved mini chocolate chips. – Remember the skillet is warm, so positioned it lower back withinside the oven and bake for 25-half-hour till set (I baked mine for approximately 26 minutes).
–Tempt the mildew gently with aluminum foil midway thru cooking to save you the coconut and almonds from browning and rotate the mildew withinside the oven. – Leave to chill at room temperature for half-hour then stick withinside the fridge to chill completely (the lowest of the mildew can be cold).– Cut into nine -12 squares. DO NOT reduce the bars even as they’re still warm or the gooey filling will drip everywhere. Enjoy !
