Coconut Candy Bars

• 2 cups graham cracker crumbs
• 1 12 cups whole almonds, toasted
• 13 cup packed brown sugar
• 23 cup butter, melted
• 1 (14 ounce) package flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 18 ounces dark chocolate pieces, melted

1. Preheat oven to 350F
2. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor.
3. Cover and process until almonds are finely chopped.
4. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined.
5. Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan.
6. Bake in preheated oven for 12 minutes.
7. Combine coconut and sweetened condensed milk in a medium bowl.
8. Spread mixture evenly over crust.
9. Sprinkle remaining 1 cup almonds evenly over coconut layer.
10. Bake for 10 minutes.
11. Spread melted chocolate evenly over top of baked mixture.
12. Cool completely in pan on a wire rack.
13. (If desired, chill in the refrigerator until the chocolate is set.)
14. Cut into bars.
15. Makes 36 bars.
16. To store: Place bars in a single layer in an airtight container; cover.
17. Refrigerate for up to 1 week or freeze for up to 3 months.
18. Let stand for 30 minutes before serving.

graham cracker crumbs, whole almonds, brown sugar, butter, coconut, condensed milk, chocolate

Taken from www.food.com/recipe/coconut-candy-bars-318245 (may not work)