Let’s get shakin!!!
I’m sure some of you have heard me say it, I’m no baker. It’s just never been my thing. I have a hand full of staple recipes that have gotten me through, and I’ve stuck to them. This recipe can be traced back to the 1960’s and is something I use to make with my maw-maw Bobbie. She passed on 7 years ago this week, and I thought I would honor her and share with you one of our cool weather Saturday treats.
Getting in the kitchen and spending time with her as a kid has been something I’ve cherished in life and it’s one of those recipes you just want to share with your kids or grandkids. Sharing them with a glass of milk is almost as much fun as making them.
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (14-ounce) can sweetened condensed milk, divided
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
- 1 cup shredded coconut
- 1/2 cup white chocolate chips
- Preheat the oven to 325 degrees Fahrenheit. Grease a 9×13-inch baking dish with baking spray or butter. Line it with parchment paper and leave an overhang on the sides.
- In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Spread and press the crust into the bottom of the greased baking dish.
- Pour 1/2 can of sweetened condensed milk over the crust. Top with semi-sweet chocolate chips, walnuts, coconut, and white chocolate chips. Gently press the toppings into the crust. Pour the remaining condensed milk evenly over the toppings.
- Bake for 25 to 30 minutes, or until lightly browned and the coconut flakes are golden. Let it cool to room temperature before slicing into squares.
- Using the overhangs, lift the baked dish onto a flat surface. Cut into bars with a sharp knife. Enjoy!
Until next week, I’m Chef Hunter Lee
Remember, “treat your kitchen, treat yourself”
Benwood’s, uniquely southern, surely the best!!!!