Ingredients:
2 1/3 cups cinnamon graham cracker crumbs
12 tablespoons butter
6 oz each, white chocolate (lindt), bittersweet chocolate (valhrona) & milk chocolate (lindt, ghirardelli or drost)
3 cups pecan, toasted
1 1/3 cups shredded coconut
1 can condensed milk
Instructions:
1. Preheat oven to 350°F. Line a 10 x 15 jelly roll pan with heavy duty foil
2. Put butter on baking sheet and melt in the oven. When melted, mix in graham cracker crumbs. Spread crust evenly all bottom of the pan. Bake for 8 minutes.
4. Remove from the oven and scatter coconut on top of crust. Then layer with 2 1/4 cup of pecans, chopped fine (keep the other 3/4 cup whole). Then top with all three chocolates.
5. Evenly, pour condensed milk over chocolate and try and cover as much as possible. Top with remaining 3/4 cup whole pecans.
6. Bake for 15 minutes. Remove baking sheet from oven and with a long, metal spatula, press mixture down so all layers meet one another. Rotate the pan from back to front.
7. Bake for an additional 20-25 minutes. Check within 15 minutes to make sure the nuts on top are not burning.
8. Let cool. Once cool, stick in fridge. Let them get really cold prior to cutting. These are good right out of the oven, cold or even frozen.
- Recipe courtesy of Susan Salzman