- Total time 1 hour & 30 minutes
- Portion size 36 servings
Ingredients
Method
Preheat oven to 350°F. Mist 9-inch square cake pan with cooking spray; line with parchment paper.
In large bowl, stir together graham crumbs, butter, sugar, cinnamon and salt until moistened; press into bottom of prepared pan. Bake until firm, about 10 minutes. Let cool slightly.
Sprinkle base with chocolate chips, pecans and 2½ cups of the coconut. Drizzle with condensed milk, using tip of knife to spread milk into cracks of toppings; sprinkle with remaining ½ cup coconut. Bake until coconut is golden, about 30 minutes. Let cool completely.
Cover with plastic wrap; refrigerate for at least 1 hour. Cut into squares.
Test Kitchen Make-Ahead: Cover with plastic wrap and refrigerate for up to seven days. Or overwrap with foil and freeze for up to one month.
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
