These delicious bars are incredibly rich and sweet. A vanilla biscuit base is topped with chocolate chips, coconut, pecans and condensed milk before being baked to perfection.
These cookies have been in my family for years, but the recipe is varied slightly. We use 1 1/4 cup of graham cracker crumbs instead of the nilla wafers and we just melt the butter in the baking dish on the stove then sprinkle the crumbs on top once it's melted (and I use the smaller baking pan one size smaller than the 9x13). Also, I use 1 1/4 cup coconut since the nuts and chocolate chips make it so rich. If I have milk chocolate chips laying around, I'll do half milk chocolate and half semisweet. Also - don't skimp on the condensed milk - I tried making them a couple times with "generic" condensed milk and they were terrible. Pay the extra dollar for Eagle/Borden/Carnation. Perfect for get-togethers - everyone asks what's in them after their eyes roll in a flutter. - 05 Sep 2003 (Review from Allrecipes US | Canada)
These are one of my favorite all time cookies! I always make them with either 1 1/4 cups graham cracker crumbs or 1 1/4 cups saltine crackers. Both versions are great. I also am very generous with the coconut as I love coconut! - 02 Dec 2007 (Review from Allrecipes US | Canada)
My husband says these are the "bomb" and my daughter and I both think they taste similar to Almond Joys. Twists to the recipe: 1. Spray pan with non-stick coating - I also used a 9x13 casserole dish 2. I used about 16 graham crackers and crumbled them in my food processor (turned them into dust). I supposed you could also use chocolate graham crackers. 3. I used a 16 oz bag of whole pecans, put them into a plastic bag and smashed them into crumbles using a meat mallet. - 06 Oct 2006 (Review from Allrecipes US | Canada)