| • ½ cup butter |
| • 1½ cup graham cracker crumbs |
| • 14 ounces sweetened condensed milk |
| • 6 ounces (one cup) semisweet chocolate chips |
| • 1 can (3½ ounces) flaked coconut |
| • 1 cup chopped nuts |
| 1: Chop the nuts. |
| 1: Preheat oven to 350°F for a metal pan, or 325°F for a glass pan. | |
| 2: Melt the butter in a 9- × 13-inch pan in the oven. | |
| 3: Sprinkle graham cracker crumbs over the butter. | |
| 4: Pour condensed milk over the crumbs. | |
| 5: Top evenly with the remaining ingredients. Press gently. | |
| 6: Bake 25-30 minutes or until lightly browned. | |
| 7: Cool thoroughly before cutting. | |
| 8: Store loosely covered at room temperature. |
From Calling All Cooks, page 214.