Three Layer Coconut and Graham Nut Bars
ready in 1 hr 50 min.
- ½ cup butter melted (plus extra for pan)
- 2 cups crushed Graham crackers
- 2 cups chopped, roasted almonds (divided)
- ½ cup granulated sugar
- 2 cups Shredded coconut
- 1 ⅔ cups sweetened condensed milk
Yield will vary depending on size cut.
Preheat oven to 350ºF. Lightly grease a 9 x 13-inch baking pan with butter.
In the bowl of a food processor, pulse the graham cracker crumbs, 3/4 cup chopped almonds, sugar and butter, until coarse crumbs form. Press graham cracker crumb mixture onto the bottom of prepared baking pan. Bake for 8-10 minutes or until lightly browned.
Meanwhile, combine flaked coconut and milk; spread over warm crust. Sprinkle with remaining almonds. Bake for 12-15 minutes or until the edges are lightly browned. Cool in the pan on a wire rack.
For Chocolate Topping:
In a large saucepan set over medium heat, combine brown sugar, cream and butter. Bring to a boil, stirring constantly. Boil for 1 minute.
Remove from the heat; stir in chocolate chips until melted. Spread over coconut layer and smooth with a spatula or the back of a spoon. Cool before cutting.