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Categories:
unsalted butter graham cracker crumbs whole almond candied ginger coconut semi-sweet chocolate chips white sesame seeds condensed milk
Viewed: 53 - Published at: 8 years agoIngredients
- 12 tablespoons unsalted butter, melted (1 1/2 sticks)
- 3 12 cups graham cracker crumbs
- 34 cup whole almond
- 13 cup finely chopped candied ginger
- 1 13 cups unsweetened flaked coconut
- 6 ounces semi-sweet chocolate chips
- 14 cup white sesame seeds
- 1 (14 ounce) can sweetened condensed milk
Method
- Heat the oven to 350F and arrange a rack in middle.
- Coat a 13-inch-by-9-inch baking dish with butter and line with parchment paper; set aside.
- Combine butter and graham cracker crumbs in a medium bowl and mix until moist throughout.
- Sprinkle over bottom of baking dish and press down lightly to form an even layer; set aside.
- Combine almonds and candied ginger in the bowl of a food processor and pulse until pieces are pea-sized, about 20 times.
- Add coconut and pulse a few more times until coconut is oat-sized.
- Evenly sprinkle chocolate over graham cracker crust followed by ginger-nut mixture.
- Top with sesame seeds then drizzle sweetened condensed milk evenly over top.
- Bake bars until golden brown around edges and springy to the touch, about 25 to 30 minutes.
- Let cool completely before slicing.
