Servings:
Makes about 25 bars Servings
Ingredients
- 2 cup graham cracker crumbs
- 12 tablespoon (11/2 sticks) (3/4 cup) vegan butter, melted
- 2 cup sweetened condensed nondairy milk
- 5 1/2 cup flaked sweetened coconut
- 5 1/2 cup chopped pecans
Preparation
Baking Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, mix the graham cracker crumbs and the vegan butter.
Press the mixture into a 13 x 9-inch baking pan to form the crust.
Pour the nondairy condensed milk evenly over the crust.
In a medium bowl, mix together the chocolate chips, flaked coconut, and chopped pecans.
Distribute the mixture evenly over the crust and press down gently.
Bake for 25 minutes.
Allow the pan to cool completely before chilling it — overnight if you have the time — otherwise chill it for 2 hours.
For best results, cut the dessert into 1 x 3-inch bars or 2 x 2-inch squares once they are ice cold.
Serve them at room temperature.
