Okay, so this recipe didn’t quite turn out as well as I had hoped. They tasted really good! But the crust was too crumbly 😦 But I got good reviews anyhow, people seemed to like them! So…
Here’s What You Need:
10 tbls butter, room temperature (possibly more)
3/4 cup brown sugar (I used dark, but you can use light)
2 1/2 cups flour (possibly less)
1/2 tsp fine sea salt (regular salt would work too)
28 ounces sweetened condensed milk (I only used about half of that)
28 ounces shredded coconut (I only used about half)
1 tsp vanilla (if you are using the full 28 oz milk/coconut the I would suggest 2 tsp vanilla)
5 cups chocolate baking chunks (I used 1.5 bags of regular chocolate chips)
Okay, here we go….! Preheat oven to 350. Line your baking pan. You can use aluminum foil and baking spray, but if you can, go get some of this! It’s Reynolds Non-Stick Pan Lining Paper. It has one side parchment paper and one side foil. You put the foil side down in the pan, and the parchment side allows you to easily get your food out. And its easy clean up!
Back to the recipe. In a bowl mush together the butter and brown sugar until it is well combined. Add the salt, then SLOWLY add the the flour until the mixture turns to a chunky bread crumb consistency. I don’t think you need all 2 1/2 cups flour…if you do use all 2 1/2 cups, then you probably will need more butter. Mine turned out to be more like a sandy consistency, but I went ahead and used it like that. I could still press it into the pan, but after it was cooked it was a little crubmly when I cut it.
Put the mix in your lined pan and smash it down into an even layer. Now bake it for 8 minutes!
Next mix together the sweetened condensed milk, coconut, and vanilla. I used just a little more than half of the 28 ounces of the milk and coconut. If you use ALL of it, you will have A LOT of coconut on there. But maybe you like it like that! Just make sure your pan is deep enough, or it will be falling over the edges. Once its all combined, just spread it over the top of your crust (because my crust was so crumbly, I couldn’t spread it…I took handfuls of the coconut mix and just pressed them over the crust). Oh yes, and DON’T FORGET to lick the bowl! The coconut/condensed milk mixture is SO DELICIOUS!
Bake for about 20 minutes, or until the coconut begins to brown.
Last step! Melt the chocolate (you can do this on the stove, in the microwave, whatever works best for you!) and spread over the stop of the coconut. Put it in the fridge for about an hour to let it harden, then take it out and cut it up! It was really tasty…just be careful when making that crust!
I will make this recipe again. I need to try it again to make the crust better! I give the recipe 4 out of 5 stars…maybe I would give it 5 stars if the crust had turned out.