Coconut Sweets: April 2019: Recipe


These are an ooey, gooey, sticky-finger treat that you won’t want to miss.  The ingredients are simple, but together make for a satisfying, mouth-watering dessert.  This is a perfect recipe to cook up with any little ones in your family, as it’s easy, fun, and takes vitually minutes to prepare.  Plus you mix the ingredients together right in the pan.  Always a huge fan favorite with any crowd, young on old, once you have one, you won’t want to stop.  Grease the sides of the pan for an easier clean up.  They store well in an airtight container, or freeze the extras, if you have any that is!  They taste fantastic with coffee or a glass of milk. 

Coconut Sweets

INGREDIENTS

  • 1 stick of butter
  • 1 ¼ cups graham cracker crumbs
  • 1 cup chopped walnuts
  • 1  cup dark chocolate chips
  • 1 ⅓ shredded unsweetened coconut
  • 1 14 oz. can of sweetened condensed milk

INSTRUCTIONS

To make the graham cracker crumbs, put crackers in a plastic bag and roll with a rolling pin until crushed.  Alternately, run them through a food processor. 

Grease the bottom and sides of a 9 inch square pan.  Melt the butter and pour it into the pan.  Sprinkle the crumbs over the butter and mix to make a crust, then flatten the mixture down with the blunt end of a fork evenly around the pan.  Add the walnuts, chocolate chips, and coconut in layers.  (Note: these treats still taste delicious if you omit the nuts.)  Drizzle the milk over the top in thin ribbons, and spread the milk with a spatula to cover the lower ingredients or they will burn.  Make sure to capture the edges of the pan with the milk.  Bake at 350 degrees for 25-35 minutes or until golden brown.  Wait until cool, and then slice in the pan. 

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