Ingredients
12 cup butter, melted
1 12 cups graham cracker crumbs
1 13 cups angel flake coconut
6 ounces semisweet baking chocolate
1 cup pecans, chopped
1 (14 ounce) can sweetened condensed milk
Method
Sources
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dataset
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Long twisted spoon for stirring and layering cocktails
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Long twisted spoon for stirring and layering cocktails
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Preheat oven to 350. Line 13 x 9" baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix butter and graham cracker crumbs; press firmly into bottom of prepared pan. Sprinkle with coconut, chocolate and pecans; cover with condensed milk. Bake 25-30 minutes or until golden brown. Cool completely on wire rack. Using foil handles, lift from pan. Cut into 36 bars. Store in tightly covered container at room temperature.