What better way to spend a drizzly wet October Sunday than catching up on laundry and football. Perfect weather for a great soup or chili, some cornbread and a sweet treat. These are perfect wrapped and tucked in a lunch or the perfect accompanyment to a spicy chili.
Coconut Dream Bars
Makes approximately 18 bars
• FOR THE CRUST
• 3 cups graham cracker crumbs (from about 20 crackers)
• 3/4 cup unsalted butter, melted
• 1/4 teaspoon coarse salt
• FOR THE TOPPING
• 1 cup semisweet chocolate chips
• 2 cups sweetened flaked coconut
• 1 3/4 cups plus 2 tablespoons sweetened condensed milk
Directions
1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
2. To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
3. To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
4. Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 25 to 30 minutes.
Allow to cool completely and cut into squares.
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