- Prep time 15 minutes
- Total time 2 hours
- Portion size 36 servings
Ingredients
Method
Preheat oven to 350°F. Grease bottom of 9-inch square cake pan; line with parchment paper.
In large bowl, stir together graham cracker crumbs, butter, sugar, cinnamon and salt until well combined; press into bottom of prepared pan. Bake until firm, about 10 minutes. Let cool slightly.
Reserve ½ cup of the coconut; set aside. Sprinkle chocolate chips, pecans and remaining coconut over base. Drizzle with condensed milk, using tip of knife to spread condensed milk into toppings; sprinkle with remaining coconut. Bake until coconut is golden, about 30 minutes. Let cool completely. (Make-ahead: Cover with plastic wrap and refrigerate for up to 7 days. Or overwrap with foil and freeze for up to 1 month.)
Cover with plastic wrap and refrigerate for at least 1 hour.
For more info, tips and delicious recipes visit www.RobinHood.ca.
Nutritional facts PER SQUARE: about
- Fibre 2 g
- Sodium 89 mg
- Sugars 16 g
- Protein 2 g
- Calories 201
- Total fat 14 g
- Potassium 132 mg
- Cholesterol 10 mg
- Saturated fat 7 g
- Total carbohydrate 20 g
%RDI
- Iron 6
- Folate 4
- Calcium 4
- Vitamin A 3
- Vitamin C 1
