Almond Joy Cookie Bars

• 2 packages Oreos, Finely Ground
• 1 cup Butter, Melted
• 14 ounces, weight Sweetened, Flaked Coconut
• 3/4 cups Slivered Almonds
• 12 ounces, weight Semi-Sweet Chocolate Chips
• 2 cans (12 Oz. Cans) Sweetened, Condensed Milk

1. Preheat oven to 350 degrees. Line a 13x9 baking pan with enough foil (use the Reynolds Release nonstick foil) to overhang sides by 1". Butter foil. Mix Oreo crumbs and butter. Mix 1 tablespoon coconut, 1 tablespoon almonds and 1 tablespoon chocolate chips; reserve.
2. Press 1/2 crumb mixture into the bottom of the pan. Sprinkle with 1/2 of remaining coconut, 1/2 of remaining almonds and 1/2 of remaining chocolate chips. Cover mixture with plastic wrap, and with hands, firmly pack mixture into pan. Remove wrap and pour 1 can sweetened condensed milk over chocolate chips. Level the top.
3. Sprinkle with remaining crumb mixture. Cover mixture with plastic wrap and with hands, firmly pack mixture again. Remove wrap. Sprinkle crumb mixture with remaining coconut, almonds and chocolate chips. Firmly pack. Pour remaining sweetened condensed milk over top and level.
4. Sprinkle with reserved coconut mixture. Bake for 30
5. minutes or until mixture is bubbly. Fold foil over edges; bake for 15 minutes or until golden. Cool on a rack for 30 minutes.
6. Refrigerate until cooled completely and firm, about 4 hours or overnight. Invert the pan and peel off the foil (if they stick, toss the pan in a warm oven for a couple of minutes). Cut bars while cold.

oreos, butter, weight, chocolate chips, milk

Taken from tastykitchen.com/recipes/desserts/almond-joy-cookie-bars/ (may not work)