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Instructions |
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Preheat oven to 350 degrees. Place graham cracker crumbs, 1/2 cup almonds and the brown sugar in a food processor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture onto bottom of an ungreased 13 x 9 x 2-inch baking pan. Bake in oven for 12 minutes.
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Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes.
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Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack (If desired, chill in the refrigerator until chocolate is set). Cut into bars.
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Note: TO TOAST NUTS, spread them in a single layer in a shallow baking pan. Bake in a preheated 350 degree oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. TO MELT DARK CHOCOLATE PIECES, place chocolate pieces in a medium-sized microwavable bowl. Microwave on 50 percent power about 3 minutes or until chocolate is melted and smooth, stirring once or twice.
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| Serving
Suggestions |
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Place bars in a single layer in an airtight container; cover. Refrigerate for up to 1 week or freeze up to 3 months. Let stand 30 min before serving
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Originally Submitted
11/23/2008
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