I finally cracked the code! My mom has been making these for years! Here is my version with extra chocolate, without nuts, and perfectly toasted coconut. They make great gifts and they're perfect for entertaining! I hope you enjoy these as much as I do!
8 tablespoons (1 stick), unsalted butter
1 (10.5 oz) box gluten-free graham cracker crumbs (I use "Kinnikinnick" brand)
1 (14 oz) can sweetened condensed milk*
1 ¾ cup semisweet chocolate chips
1 (14 oz) bag sweetened shredded coconut*
Preheat oven to 350 degrees. Place butter in a 9x13 baking dish and place in the preheated oven until the butter is just melted (about 10 minutes).
Remove pan from oven and pour graham cracker crumbs into the pan with the melted butter. Use a wooden spoon to mix well (remember, the pan is hot!). It will look like wet sand. Spread the crumb mixture out evenly and use the back of the spoon to press down and form a crust.
Pour the sweetened condensed milk evenly over the pressed crumb mixture. Then, sprinkle the chocolate chips evenly over the condensed milk. Top chocolate chips with the shredded coconut. Use your hands to spread it evenly and then press down. (Pressing down is very important so that all the ingredients stick together).
Bake 32-35 minutes until edges are brown and the middle is slightly toasted. Let it cool completely before cutting into bars. Keep in an airtight container for 3-4 days.
recipe courtesy: laurenmarieglutenfree.com
*Baker's Angel Flake coconut is gluten-free. I called customer service to double-check. Click here to learn more about their gluten free labeling.
*Many condensed milk brands are gluten-free. I usually use Eagle Brand. Just FYI- Publix brand is made from gluten-free ingredients but processed on equipment shared with gluten.