Ingredients
Crust
- 18 sheets graham crackers (or 3 cups pre-crushed graham crackers)
- 1/4 cup white sugar
- 1 1/2 sticks melted butter (12 tablespoons)
Filling and Topping
- 14 ounces sweetened condensed milk
- 1 cup peanut butter chips
- 1 1/2 cups dark chocolate chips (divided: 1 cup + 1/2 cup)
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 13-inch baking pan with foil and coat it with non-stick cooking spray or parchment paper for easy removal.
- Crush Graham Crackers: In a food processor or blender, grind 18 graham cracker sheets until fine crumbs form. Alternatively, crush them inside a zip-top bag using a rolling pin. If using pre-crushed graham crackers, measure out 3 cups.
- Mix Crust Ingredients: Combine the graham cracker crumbs, white sugar, and melted butter in a bowl or the food processor. Mix until the crumbs are evenly coated with butter.
- Press Crust Into Pan: Using your hands or the bottom of a glass, firmly press the buttery graham cracker mixture evenly into the bottom of the prepared baking pan to form a solid crust.
- Add Sweetened Condensed Milk: Pour the entire 14-ounce can of sweetened condensed milk evenly over the graham cracker crust. This will act as the glue for the toppings.
- Layer Toppings: Sprinkle the peanut butter chips over the condensed milk layer, then add 1 cup of dark chocolate chips, followed by the shredded sweetened coconut and chopped pecans. Top with the remaining 1/2 cup of dark chocolate chips in an even layer.
- Press Down Toppings: Gently press down on the layered toppings using your hand or a spatula to help the sweetened condensed milk hold everything together.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the coconut edges are dark brown and the center turns a light golden brown.
- Cool Completely: Remove the pan from the oven and set it on a wire rack. Allow the bars to cool completely before cutting to ensure they hold their shape.
- Cut and Serve: Lift the bars out of the pan using the foil or parchment edges. Cut into squares, diamonds, or triangles. Optionally, sprinkle with flaky sea salt before serving for a flavor contrast.
Notes
- Ensure the bars cool completely before cutting to prevent them from falling apart.
- You can substitute pecans with walnuts if preferred.
- Use parchment paper instead of foil if you prefer a more eco-friendly option.
- For an extra touch, sprinkle flaky sea salt on top after baking to balance sweetness.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
