Sunday, June 26, 2011

Graham Cracker Bars

This chewy, chocolatey bar is so easy and so fast because it uses purchased Graham crackers. Buy the graham cracker crumbs if you want to save yourself the work of crushing them. I don't mind crushing them myself. It takes seconds in the food processor or take out your frustrations by putting the crackers in a ziplock bag and pounding them with a rolling pin.

I don't have words to describe the amazingly medley of flavors bound together by rich, caramelly sweetened condensed milk. Even if you don't like coconut (I am not usually a coconut fan), I still strongly recommend these bars.

I had such an awesome weekend. As I type this the sun is setting and making me sad that it's Sunday night, meaning that Monday is just around the corner. I tried riding a tandem bike for the first time around Stanley Park. I also slept in my new condo for the first time on Saturday night. Life is good. So are these bars.

Graham Cracker Bars
8" pan | adapted from

2 cups graham cracker crumbs
2 cups flaked coconut
1/4 cup margarine, melted
1 (14 oz.) can sweetened condensed milk
3 oz. milk chocolate chunks
3 oz. white chocolate chunks

1.Preheat the oven to 400 degrees F. Grease an 8" square baking dish.

2. In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Stir in chocolate chunks. Press the mixture evenly into the prepared pan.

3. Bake for 10 to 12 minutes in the preheated oven or until baked through. Chill and cut into squares.

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