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Ingredients

½ cup butter ¼ cup white sugar 1 ½ cups graham cracker crumbs 1 ½ cups flaked coconut 1 (14 ounce) can sweetened condensed milk 1 cup semisweet chocolate chips ½ cup almonds, chopped

Nutrition Info

368.3 calories carbohydrate: 43.6 g cholesterol: 31.4 mg fat: 20.7 g fiber: 2.7 g protein: 5.5 g saturatedFat: 11.9 g servingSize: - sodium: 185.9 mg sugar: 35.8 g transFat: : - unsaturatedFat: : -

Preheat an oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan, remove from heat and stir in the sugar and graham cracker crumbs. Spread the mixture into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until slightly firm, about 10 minutes.
Stir the coconut and condensed milk together in a bowl, spread over the baked crust and return to oven for 12 minutes more. Set aside to cool at least 10 minutes.
Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir the almonds into the melted chocolate, spread evenly over the cooled coconut layer. Allow to cool until the chocolate sets.

1 9x13-inch pan

Chocolatey coconut cookie bars with a graham cracker crust, great for people with a sweet tooth.