Ingredients

1/2 cup butter

1/4 cup white sugar

1 1/2 cups graham cracker crumbs

1 1/2 cups flaked coconut

1 can (14 ounces) sweetened condensed milk

1 cup semi-sweet chocolate chips

1/2 cup chopped almonds

Steps

First, you want to preheat your oven to 350ºC.

You take a small pan and mix the crack crumbs with the sugar. From there, remove the well-mixed mixture and place it in the bottom of a baking dish.

Bake until slightly firm, usually about 10 minutes or so.

Add the condensed milk and coconut to a bowl. Spread all of this over the baking crust and bake for at least another 12 minutes. Then let it cool for at least 10 minutes or so.

In a water bath with boiling water, stir constantly and scrape the sides with a spatula to avoid burning. Place the almonds there, along with the chocolate, and from there spread it evenly over the coconut layer while it cools. From there, let the mixture rest and cool until it is firm and hard, when the chocolate sets.

After the chocolate hardens and hardens, take a serrated knife or paring knife and start cutting it into small bars. Once done, you can place it in an airtight container to maintain freshness.

Suggestions

Should I add walnuts to this?

You don’t need to go crazy with this one. Some people are allergic to nuts, and if so, remove them and cook as directed, omitting the nut steps if necessary.

If you want to add different types of nuts, you can, but generally the included almonds are the best nuts. 

How do I store leftovers?

The best way to store these leftovers is to take them and place them in an airtight container. They don’t need to be frozen or placed in the refrigerator, but keep them out of direct sunlight so they don’t melt and keep them very fresh.

You don’t even need to heat them if you want, but instead, open the container, grab a bar and do it. It’s a great snack if you need something on the go or if you just want a little pick-me-up during the week.