I am not a fancy person. When I'm not squatting in my childhood bedroom, I surround myself with found objects and re-purposed second-hand furniture. I hate wearing suits, let alone cocktail dresses (I do love my shoes and purses, though). I am a fan of my Corolla and will drive it until it's dead. I like dive bars and seek out cheap eats. You will often find me giggling at the expense of restaurants with white tablecloths and over-attentive waiters. I prefer my pretension facetious and silly. So, while I enjoy unique, interesting and delicious food, I am more comfortable with edible simplicity.
Oh, and for those of you who have no self-control, after you cut them up, freeze them. One little square will satisfy any craving. And while I never wait for them to defrost, be careful and try not to break your teeth.
Makes 2-3 Dozen
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter
1 14 oz can sweetened condensed milk
2 cups chocolate chips
1 1/2 cup sweetened coconut
1 cup chopped walnuts
Preheat oven to 350F (325F if using glass pan).
1. Cut up butter into smaller chunks and place in a 13x9-inch baking dish. Put into hot oven so the better melts.
2. When butter is melted, make sure it is evenly distributed. A little bit at a time, sprinkle crumbs over butter. The easiest way is to do a few thin layers.
3. Spray the bottom of a glass or measuring cup with nonstick spray. Use it to tightly pack crumbs down.
4. Pour sweetened condensed milk over crumbs evenly. Use spatula to help.
5. Evenly spread chocolate chips over milk. Pack down with bottom of glass or cup. Repeat with coconut and then nuts, packing down between lawyers and after nuts.
6. Bake for 25 minutes or until lightly browned. Let cool before cutting.
Store in fridge, or cut into pieces and freeze between parchment paper.