(recipe makes one 9” x 13” baking sheet)

1 1/2 C graham cracker crumbs
1/2 C coconut for crust
1 stick butter, melted

1 1/2 C semi-sweet chocolate chips
1 1/2 C walnut pieces, lightly toasted
1 C coconut for topping
1 can sweetened condensed milk

Lightly coat a 9” x 13” baking sheet with non-stick spray. Make sure sides are sprayed too. Press a sheet of parchment paper into the pan. Trim away excess paper.

Combine graham cracker crumbs, 1/2 C coconut and butter. Evenly press crumb mix into the baking pan using the bottom of a measuring cup.

Evenly spread chocolate chips, walnuts and coconut over the top of the crumbs. Drizzle condensed milk over the top. Make sure to drizzle along the edges and corners.

Place baking pan into a preheated 350 degree oven. Bake for 15 minutes. Rotate pan and bake for an additional 12-15 minutes more or until golden. Remove baking sheet and cool bars on a cooling rack. Wait until bars are completely cooled before cutting into squares. Using the edges of the parchment paper, lift the bars out of the baking sheet onto a cutting board. Cut into squares. They hold well for several days in an airtight container.