Ingredients:

  • 1½ cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 1 tablespoon (12g) brown sugar
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 cup (115g) sweetened shredded coconut
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (65g) chopped walnuts

Instructions:

  1. Preheat the oven to 180°C (350°F) and line a 9x13 inch (23x33 cm) baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, stir together 75g melted unsalted butter, 150g graham cracker crumbs, and 12g brown sugar; press the mixture firmly into the bottom of the prepared pan to create a tight crust.
  3. Evenly scatter 115g sweetened shredded coconut and 65g chopped walnuts over the crust, then sprinkle 170g semi-sweet chocolate chips across the top.
  4. Slowly pour 397g sweetened condensed milk over the entire surface, using a spatula to gently nudge the liquid into the corners and edges until all toppings are coated.
  5. Place the pan on the center rack of the oven and bake for 25–30 minutes until the edges are bubbling and the coconut is light golden brown.
  6. Remove from the oven and allow the bars to cool completely in the pan.
  7. Place the pan in the refrigerator to chill for 2 hours before lifting the slab out via the parchment paper and slicing into 18 bars.