Coconut, Pecan and Chocolate Layer Bars

What you need

• 115 g (1 stick) butter, unsalted, melted
• 150 g (1 1/2 cups) graham cracker crumbs, finely crushed
• 170 g (1 cup) semi-sweet chocolate chips
• 130 g (1 1/3 cups) sweetened shredded coconut
• 120 g (1 cup) pecans, roughly chopped
• 1 can (14 oz) sweetened condensed milk, about 400 g
• 1 pinch salt

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F).

2. 2

   Cover the base and long sides of a 23 x 33 cm (9 x 13 in) baking pan with parchment, letting the paper hang over the rim so the bars can be lifted out later.

3. 3

   In a bowl, stir the melted butter with the crumbs and salt until the mixture looks like wet sand.

4. 4

   Press the crumbs into an even layer across the bottom of the pan, using the flat base of a glass.

5. 5

   Scatter the chocolate chips over the crust, then the coconut, then the pecans. Press down lightly with your palm.

6. 6

   Pour the condensed milk slowly over the whole surface, aiming to cover the edges and corners too.

7. 7

   Bake for 25-30 min, until the coconut at the edges is golden brown and the milk is bubbling at the sides.

8. 8

   Cool in the pan on a rack for at least 90 min, until fully set. Cutting early gives crumbling, sticky bars.

9. 9

   Lift out by the paper and cut into 24 squares with a sharp knife, wiping the blade between cuts. Store in an airtight container at room temperature for up to 1 week.

Imported from eviltwin.kitchen. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.