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1/2 cup butter, melted
1 1/2 cups graham crackers (about 8 crackers), ground in a food processor
1 cup semi-sweet or bittersweet chocolate chips
1 cup sweetened shredded coconut
1 cup coarsely chopped walnuts (or pecans)
1 14-ounce can sweetened condensed milk

Preheat oven to 350°F or 325°F if you're using a glass baking dish.

Melt butter in a small saucepan on the stove top.

Place graham crackers in a processor and pulse until they become crumbly. Combine them with the melted butter and place in an 8 X 8 baking dish, patting the crumb mixture down evenly with your hands. Layer the chocolate chips, coconut, and nuts on top of the graham cracker mix. Pour the sweetened condensed milk evenly over the entire mixture.

Bake for 25-30 minutes, or until the top is light brown.

Let cool completely before slicing.

Note: To make slicing the cookies easier, put the cooled baking dish into the refrigerator until slightly chilled. (Thanks, Mom!) Cut into bars or small squares (having a ruler isn't a bad idea). For Christmas trays, my mom places them in those miniature tinfoil coated cookie wrappers--they look festive and won't stick together that way.

- Recipe courtesy of Susan Russo

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