4th of my holiday bakes, except it’s not so much a bake as an assemblage. Great to make with kids because it’s so easy. There are a couple of versions on the EagleBrand.com website but I prefer this rendition from floydb of The Fresh Loaf. Makes approximately 24 squares.
I stick unsalted butter
1 package (1/2 box) graham crackers
1 6-oz bag semisweet chocolate chips
1 c chopped walnuts
1 can (14-oz) Eagle Brand Condensed Milk
1 ½ c shredded coconut
Method: Preheat oven to 375 degrees. Melt the butter in a 9×13 inch baking pan as the oven is heating up; remove the pan before it’s too hot too touch and be sure the butter is evenly distributed all over the bottom. Crumble the graham crackers into crumbs and press them into the butter to make the crust. (You can also put them in a food processer but it’s more fun and just as easy to do it by hand.) Make a layer of chocolate chips, then a layer of chopped walnuts, and pour the condensed milk over everything. Finish with a layer of shredded coconut. Cook 20 minutes or until coconut is toasted on top; remove from oven and cool in baking pan. When cool, cut into serving squares.