- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- ¾ cup chopped nuts (walnut or pecan)
- ½ cup butterscotch chips
- ½ cup white chocolate chips
- 2 cups large flaked coconut
- 1 can (14 ounces or 396 grams) sweetened condensed milk
- About 1/8 teaspoon green food colouring (a bit more or less depending on the brand you’re using)
- 12 oval-shaped arrowroot cookies
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Preheat oven to 350˚F (175˚C). Line the bottom and sides of a 9x13-inch cake pan with parchment paper.
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Mix the graham cracker crumbs and melted butter together in a medium bowl. Spread the mixture in the cake pan and pack down firmly.
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Sprinkle the various chips and nut pieces over the graham cracker crust.
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In a medium bowl, gently mix together the coconut, condensed milk and green food colouring. Carefully spread the mixture over the chips and nuts (some of the under layer will peak through).
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Bake in the oven for 25 minutes so that the coconut gets a bit crispy and browned. When they come out of the oven, stick the arrowroot cookies into the squares so that they look like tombstones. Place on a wire rack and cool completely before lifting out of the pan, cutting and serving.
If you liked this recipe, I'd really appreciate a vote on Instructables. It's entered into the Halloween Food Contest. Thank you!
bon appetit
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