Ingredients 1 cup chocolate-covered toffee bits 12 whole graham crackers 8 tablespoons unsalted butter, melted 8 ounces milk chocolate, chopped 1 cup Rice Krispies® 1 cup pecans, toasted and chopped 1 cup semisweet chocolate chip 1 cup sweetened coconut flakes, toasted 2 14 oz cans Sweetened condensed milk 1 tablespoon vanilla extract
Instructions 1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes. 2. Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 5 minutes. Using spatula, smooth chocolate into even layer. Layer Rice Krispies, pecans chocolate chips, and coconut in pan in that order, pressing each layer to adhere. Combine condensed milk and vanilla and pour evenly over top. Bake until golden brown, 25 to 30 minutes. 3. Cool completely on wire rack, 2 hours. Using foil overhang, lift bars from pan and cut into squares.
Description From another website as Cooks County restricts access to their information if you don't pay for the access.- even if you subscribe to the magazine.
Notes Toast the coconut and pecans separately on a baking sheet in a 350 degree over - 5 minutes for the coconut and 8 minutes for the pecans.
Source Cooks County
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