Ingredients Cookie Dough:
half of c. unsalted butter, room temperature
3/four c. brown sugar,
packed 1 C. vanilla
1 egg
1 C. all cause flour
1 C. chocolate graham cracker crumbs (now no longer pretty nine full-sheet crackers)
half of c. baking powder
1/four c. salt
half of c. chocolate
Layers of chips
a third of a cup of small chocolate chips
a third of a cup of grated sweetened coconut and half a cup of chopped almonds 12 oz. sweetened condensed milk (no longer in an attractive can)
Preheat the oven to 350 degrees Fahrenheit. – Spray an 8-inch baking dish with cooking spray and set aside. Line an 8-inch baking dish with parchment paper, leaving an overhang to assist unmolding. To make the dough
Using a hand mixer, beat the butter and brown sugar until smooth and creamy in a mixing dish. – Blend in the vanilla and egg until well mixed. – Blend in the flour, graham cracker crumbs, baking powder, and salt until well combined.
– Finally, stir in the chocolate chunks. – Gently press the graham cracker dough into the bottom of your prepared pan. – Cook for 5 minutes before serving. – Remove from the oven and top with micro chocolate chips, coconut, and slivered almonds (save some).
Drizzle sweetened condensed milk over the top and sprinkle with the micro chocolate chips that were set aside. – Because the skillet is still hot, return it to the oven and bake for another 25 minutes or until firm (I baked mine for approximately 26 minutes).
– To keep the coconut and almonds from browning, lightly tempt the mildew with aluminum foil halfway through cooking and rotate the mildew inside the oven. – Allow it cool for half an hour at room temperature before placing in the refrigerator to chill entirely (the lowest of the mildew can be cold). – Cut the cake into nine to twelve squares. Reduce the bars while they’re still warm to avoid the gooey filling dripping all over the place. Have fun!
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