YUM! What a decadent little bar! Although similar to Denise's easy layer bars, these have one key advantage over hers. I find Denise's bars a tad sweet for my liking. Her recipe calls for more chips and coconut, all of which contribute to the bar's overall sweetness. The ratio of ingredients is spot on here. NOTE: As Tricia Jaeger did, I also spread half of my condensed milk over my graham layer, topped that with chips / nuts and gently pressed everything down. I then topped this layer with the remaining milk and coconut and gently pressed that down too. Finally, I mixed my cracker crumbs and butter together (in a separate bowl) and pressed this mixture into my baking pan. Perfect! Despite these being nearly perfect as is, I do have a couple of observations to share. Be warned - these bars are SUPER rich and VERY, VERY sweet. A little goes a long way!!! I cut a tiny corner piece (smaller than a square) to sample and it left my teeth tingling. :) Additionally, I strongly suggest that you allow your bars to cool (preferably in the fridge) for at LEAST a half hour. My "test" piece was a bit gooey so I heeded to my own advice and the rest of my bars cut perfectly and held their shape nicely. You can store these at room temperature, but just be sure these firm up before you do. Thanks for sharing your recipe, Patty! These are mighty tasty and almost too easy (shhh!!!) to prepare! :-)
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YUM! What a decadent little bar! Although similar to Denise's easy layer bars, these have one...