1/2 c. unsalted butter, room temperature
3/four c. mild brown sugar, packed
1 tsp. vanilla
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not fairly 9 full-sheet crackers)
1/2 tsp. baking powder
1/four tsp. salt
1/2 c. semi-sweet chocolate chips
3/four c. mini semi-sweet chocolate chips
1 3/four c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not fairly one can)
Preheat oven to 350 levels. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for simple removing and spray with cooking spray; put aside. For the Crust: In a big bowl, cream collectively the butter and brown sugar, utilizing a hand mixer, till easy and creamy. Add the vanilla and egg and blend till mixed. Add the flour, graham cracker crumbs, baking powder and salt and blend till absolutely mixed. Stir within the chocolate chips. Press graham cracker dough evenly into the underside of your ready baking pan. Bake for five minutes.
Take away from oven and sprinkle with the mini chocolate chips (reserving a small quantity), coconut and sliced almonds. Drizzle the sweetened condensed milk excessive and sprinkle with reserved mini chocolate chips. Keep in mind the pan is sizzling and return to the oven and bake for 25-30 minutes till set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil midway by baking time to stop the coconut and almonds from browning and rotate the pan within the oven.
Enable to chill at room temperature for 30 minutes after which stick within the fridge to chill all over (the underside of the pan will likely be chilly). Lower into 9-12 squares. DO NOT lower the bars whereas they’re nonetheless heat or the gooey filling will run all over.