Frank's Recipes! Chewy Chocolate Coconut Bars

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Chewy Chocolate Coconut Bars

10 tablespoons (1 1/4 sticks) unsalted butter
1/3 cups shortbread cookie crumbs (such as Lorna Doones)
1 1/2 cups sweetened shredded coconut
1 1/4 cups walnuts, coarsely chopped
8 ounces bittersweet chocolate, cut into 3/4-by-1/4-inch shards
One 14-ounce can sweetened condensed milk

Make the chocolate coconut bars: Position a rack in the center of the oven and preheat to 3500F. In a small saucepan, melt the butter over medium-low heat. Pour the melted butter into a 13-by- 9-inch baking pan. Tilt the pan as necessary so that the butter covers the bottom of the pan evenly. Scatter the cookie crumbs evenly over the melted butter. Scatter the nuts evenly over the crumbs. Sprinkle 1/2 cup of the coconut over the nuts. Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup coconut over the chocolate. Pour the sweetened condensed milk evenly over the top. Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown. (The bars will look almost runny at this point, but they will firm up as they cool.) Cool the bars completely in the pan on a wire rack. Using a large, sharp knife, cut the bars lengthwise into 6 thin strips. Then cut each strip into 5 pieces to make 30 bars. The bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

YIELD: 30 bars