Coconut Candy Bars

1. 1

   Preheat oven to 350F

2. 2

   Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor.

3. 3

   Cover and process until almonds are finely chopped.

4. 4

   Add butter; cover and pulse with four or five on-off turns or until mixture is well combined.

5. 5

   Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan.

6. 6

   Bake in preheated oven for 12 minutes.

7. 7

   Combine coconut and sweetened condensed milk in a medium bowl.

8. 8

   Spread mixture evenly over crust.

9. 9

   Sprinkle remaining 1 cup almonds evenly over coconut layer.

10. 10

    Bake for 10 minutes.

11. 11

    Spread melted chocolate evenly over top of baked mixture.

12. 12

    Cool completely in pan on a wire rack.

13. 13

    (If desired, chill in the refrigerator until the chocolate is set.)

14. 14

    Cut into bars.

15. 15

    Makes 36 bars.

16. 16

    To store: Place bars in a single layer in an airtight container; cover.

17. 17

    Refrigerate for up to 1 week or freeze for up to 3 months.

18. 18

    Let stand for 30 minutes before serving.

No additional tips available.