Fat Witch Cookbook, page

Cole & Mom made December 2013 & they are great!

 

 

Crust

¼ cup unbleached flour

¼ teaspoon baking powder

1 teaspoon salt

1 cup graham cracker crumbs (about 11 whole graham crackers, crushed)*

1/3 cup packed brown sugar

7 Tablespoons unsalted butter, softened to room temperature

 

Topping

1 ¼ cups sweetened flaked coconut

½ cup semisweet chocolate chips

¼ cup milk chocolate chips

¾ cup sweetened condensed milk

1/3 cup chopped pecans or other nut (optional)

 

Grease 9” x 9” baking pan with butter.  Dust with flour and tap out excess.  Preheat the oven to 350^oF.  To make the curst, measure the flour, baking powder, and salt and then sift together into a medium bowl.  Stir in the graham cracker crumbs and light brown sugar.  Mix well.   If you have prepared the graham cracker crumbs in the food processor, you may add the flour to the graham crackers in the food processor and blend.  You may then cut up the butter into small pieces and add to the food processor.  Pulse the graham cracker & butter mixture being carefully not to over blend.  The graham cracker should look slightly pebbled when ready to put in the baking pan.

 

If you have crushed the graham crackers using a plastic bag and rolling pin, then cut the butter into a few pieces and mix into the dough with a fork until the dough is crumbly.  Continue mixing with your hands until smooth.  Spread the dough evenly in a thin layer in the prepared baking pan, pressing down with your hands. 

 

Bake the graham cracker crust for 10 minutes or until the crust is slightly golden.  Remove from the oven and set aside. 

 

While the crust is cooling, prepare the topping. Put the condensed milk in a medium bowl.  Add the coconut flakes and mix until flakes are well coated.  Add pecans and mix to coat.  

Add chocolate chips and mix.   Spread the mixture over the baked crust.  It will be hard to spread the mixture over the crust, so try to distribute evenly over the crust while pouring out of the bowl.

 

Bake for 20 minutes or until the top is well-set and light brown.  Watch carefully at the end of baking time and do not let the top become too bubbly or dark.

 

Remove from oven and let cool on a rack until able to cut. 

Makes 12-16 bars.