It's been awhile since I made a recipe from Martha. Do you all refer to her as Martha? I mean, we are BFF's (I've been to her show twice and she waved at me), but I'm guessing that others do it as well.
I pinned this recipe a couple of weeks ago, and I've been craving it ever since. I never had all of the ingredients on hand to make it, though. So a few nights ago when my husband called on his way home from a church activity and asked if I needed anything, I said, "yes! pecans!" And so the next morning my daughter and I got to work.
This is the perfect dessert to make with your kids! We crushed some graham crackers (well, I crushed, she ate). We sprinkled chocolate chips and pecans (and she ate). We poured sweetened condensed milk and sprinkled some coconut. And in no time at all we had a delicious, rich, easy treat!
3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.