There’s something for everyone here, from coconut and chocolate chips to walnuts and toffee.
—JUDITH STROHMEYER ALBRIGHTSVILLE, PA
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 3 DOZEN
1 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup baking cocoa
1 1/4 cups cold butter, cubed
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup English toffee bits or almond brickle chips
1. Preheat oven to 350°. In a small bowl, combine flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13x9-in. baking pan. Bake 10 minutes.
2. Meanwhile, in a small saucepan, combine milk and 1 cup chocolate chips; cook and stir over low heat until smooth and chips are melted. Stir in vanilla.
3. Pour over crust. Sprinkle with walnuts and remaining chocolate chips. Top with coconut and toffee bits. Gently press down into chocolate layer. Bake 18-20 minutes longer or until firm. Cool on a wire rack. Cut into bars.