Coconut Almond Mound Bars
|Graham cracker crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Flaked coconut||2 Cup (32 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Whole blanched almonds||1⁄2 Cup (8 tbs)|
|Milk chocolate chips||6 Ounce (1 Cup)|
Preheat oven to 350°F.
Lightly grease a 13 X 9 inch pan.
Combine crumbs, butter and powdered sugar in large bowl until blended and smooth.
Press on bottom of prepared pan.
Bake 10 to 12 minutes or just until golden.
Combine coconut and milk in small bowl; spread evenly over baked crust.
Arrange almonds evenly over coconut mixture.
Bake 15 to 18 minutes or until almonds are toasted.
Remove from oven; sprinkle chocolate chips over the top.
Let stand a few minutes until chips melt, then spread evenly over bars.
Cool completely in pan on wire rack.
Cut into 2 X 1 1/2 inch bars.