Chocolate Layer Bars

Makes 50, 2"x1½" [5 cm x 3 cm] bars

Source:Adapted from Rose's Christmas Cookies
(David's Dreambars)

These bars are easy and decadent, though not inexpensive to make. Pecans are used here, but any nut (or mixture) of your preference works just as well. A version of this recipe appears on the back of the label of Bordon's sweetened condensed milk and I believe uses 12 ounces of chocolate chips instead of the chopped chocolate.

Crust:

2

cups

graham cracker crumbs  (digestive biscuits)

7¾

ounces

220

grams

2

Tbs

sugar

30

ml

1

tsp

cinnamon

5

ml

½

cup

butter

4

ounces

115

grams

Topping:

1⅓

cups

shredded sweetened coconut

4

ounces

115

grams

2

cups

pecan halves, chopped

8

ounces

225

grams

6

oz

milk chocolate, chopped

170

grams

6

oz

bittersweet chocolate, chopped

170

grams

6

oz

white chocolate, chopped

170

grams

1

can

sweetened condensed milk

1⅔

cups

400

ml

Line a 10” x 15”[25 cm x 38 cm] pan with foil (or two 7” x 11”[18 cm x 28 cm] pans)
Preheat oven to 350°F [175°C]

Melt butter and add cracker crumbs, mixing well.
Press mixture into the bottom of the pan(s).
Sprinkle coconut over the crust, then the chopped pecans.
Scatter the chopped chocolate over the top.
Carefully pour the can of milk evenly over the top.
Bake 30 minutes for 2 small pans or 40 minutes for one large pan.
cool completely in the pan on a wire rack.
Invert onto a large cookie sheet and peel off the aluminum foil.
Reinvert onto a cutting surface and cut into bars.

These freeze wonderfully.

The original recipe calls for ½-again as much butter in the crust, but I found they seemed quite greasy. If desired, you can also substitute a shortbread crust with equally marvelous results. If you don't care for coconut, it may be omitted, but for me, that's one of the best parts!

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