Coconut-pecan chocolate bars
This is the second-place finisher, baked by bassoonist Andrew Schwartz, who calls these bars "Let all the angels of God worship this cookie." If you like, toast 1 cup of the coconut flakes on a rimmed baking sheet in a 350-degree oven for 10 minutes or until lightly browned.
|3||cups graham cracker crumbs|
|3/4||cup (1 1/2 sticks) unsalted butter, melted|
|1/4||teaspoon kosher salt|
|1 1/2||cups semisweet chocolate chips|
|2||cups sweetened flaked coconut|
|1||cup finely chopped pecans|
|1||can (14 ounces) sweetened condensed milk|
2. In a bowl, combine the graham cracker crumbs, butter, and salt. Mix well and press the mixture into the bottom of the pan.
3. Sprinkle the chocolate chips evenly on top, then add the coconut and pecans. Drizzle the mixture with the condensed milk.
4. Bake for 25 minutes or until lightly browned. Remove from oven and let cool completely. Make 3 lengthwise cuts and 7 crosswise cuts to form 32 rectangles. Adapted from Andrew Schwartz