has tried these cookies in one form or another; this version
has more chocolate than most and contains coffee, which tones
down the sweetness (although you can omit it if you wish). These
are a great baking project for kids, too. I have not tried these
with low-fat condensed milk, so I don't know if it will work
here. These freeze well, but note that they must stand before
- 1 Tbsp. plus
1-1/2 tsp. instant coffee
- 2 tsp. hot
- 1/2 cup (1
stick) unsalted butter, cut into chunks
- Scant 1-1/2
cups chocolate graham cracker crumbs (the contents of one
cellophane-wrapped package, ground in a food processor or
crushed with a rolling pin between wax paper sheets)
- 1-1/3 cups
(8 ozs.) milk chocolate chips
- 1-1/3 cups
(8 ozs.) semisweet chocolate chips
- 1-1/3 cups
sweetened, shredded or flaked coconut
- 1 can (14-15
ozs.) sweetened condensed milk
- 1-1/2 cups
chopped pecans OR walnuts
Dissolve coffee in water in small cup; set aside (if you omit
the coffee in this recipe, omit the water, too).
Line an 11"
by 7" OR 9" square pan (at least 1-1/2" deep) with aluminum
foil, shiny side up, so that there is an overhang of at least
1-1/2" on each side. Place butter chunks in pan. Preheat oven
to 350 degrees F and adjust rack to center of oven. While oven
heats, place pan with butter in it just until butter melts.
Remove pan from oven. Carefully, wearing pot holders, tilt pan
(which will be hot) so that melted butter runs most of the way
up each side (this "greases" the sides of the pan).
cracker crumbs over melted butter on bottom of pan as evenly
as possible. Repeat with milk chocolate chips, semisweet chocolate
chips, then coconut. Do not stir.
In small bowl,
combine sweetened condensed milk with dissolved coffee. Stir
to mix well. A bit at a time, drizzle this mixture over the
layers, covering as much of the top surface as possible. Sprinkle
the nuts evenly on top. With back of large spoon, pat nuts lightly
Bake in preheated
oven 30-35 minutes, turning pan back-to-front about halfway
during baking time. When done, top will be a light golden brown,
and edges will be bubbling.
Cool to room
temperature, then cover tightly. Let stand overnight at room
temperature before cutting. With foil overhang, remove uncut
cookies from pan; peel foil back from sides. To cut, use a large,
sharp, heavy, straight-edged knife; trim and discard edges before
cutting into bars. Store airtight at room temperature or in
refrigerator; freeze for longer storage.
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