-
1
Melt margarine,stir in sugar and graham crackers until all worked in together.
-
2
Pat in the bottom of a 9x13 pan.
-
3
Bake in a 350 degree oven for 10 minutes.
-
4
while the crust is baking, mix the sweetened condensed milk with the coconut until all the coconut is incorporated with the sweetened condensed milk.
-
5
I usually chop the almonds up as the bars cut easier when they are chopped rather than left whole, but that is a personal choice.
-
6
When the crust is out of the oven, spread filling over the crust. Once the filling is spread, sprinkle the toasted almonds over the filling.
-
7
Bake the bars for 20 minutes or until light golden brown.
-
8
Once you take the bars out of the oven, I turn my oven off, sprinkle the chocolate chips over the bars and return to oven for a few minutes until the chips are melted enough to spread with a knife.
-
9
I have found over the years that scoring the bars while the chocolate is still soft, helps when cutting the bars after they have cooled. Other wise when you cut the cooled bars, they don't seem to cut cleanly and neatly. I also cut them into tiny bite size pieces, they are very rich and by cutting them small, they go alot further.
