One of my fondest childhood memories is cooking with my mother. She was (and is) not an adventurous baker. She’s more of the type to bake the same thing over and over again: plain chewy cookies, chocolate chip cookies, the occasional peanut butter cookie, and those magical chocolate bars. The recipe comes straight from Eagle brand added sweetened condensed milk, although I can’t remember if it came from a can or a magazine.
Nevertheless, they have long been one of my favorite delicacies. Oh, gooey, so sweet and rich – for me it’s a delicious childhood flavor that I can’t wait to try.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 1/3 cups shredded coconut
- 1 cup chopped walnuts or pecans
- Preheat the oven to 350°F and grease a 9×13 inch baking pan with nonstick spray.
- In a small bowl, combine the graham cracker crumbs and butter. Press into bottom of prepared pan.
- Pour the sweetened condensed milk evenly into the base. Distribute the chocolate chips, coconut and nuts evenly on top.Press firmly with a fork.
- Bake for 25 to 30 minutes until lightly browned. Run a butter knife around the edges of the pan to loosen the edges, then let the pan cool on a wire rack.
- Once cooled, cut into squares and serve. Recognize!
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