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Ingredients (Measurement Conversion Calculator) 1/2 cup chopped Peanuts
1/2 cup evaporated Milk
1/2 cup Butter, melted
3 ounces Toffee Pieces (such as Skor)
6 ounces semi-sweet Chocolate Chips
1/2 cup chopped Pecans
6 ounces white Chocolate Chips
1 cup granulated Sugar
1 1/4 cups Graham Cracker Crumbs
1/4 cup chopped Macadamia Nuts
4 ounces Coconut
1 cup Ghirardelli's Double Chocolate Chips
2 Tablespoons Butter
Directions
Preheat oven to 350 degrees Farenheit. Grease the bottom and sides of a 9 x 13 inch pan. Combine the 3 nuts together. Remove 1/4 cup of the nut mix and add it to the graham cracker crumbs. In a small bowl combine the crumbs and nuts with the melted butter and mix together until it is"wet". Press the crumb crust mix into the bottom of pan. In a small saucepan combine the evaporated milk, sugar, and 2 tablespoons of butter over low heat. Stir until the butter and sugar are completely melted. With extreme caution, from about 1/2 an inch above the crust, pour the milk and sugar mix over the crust. (Be careful not to make holes in the crust). Evenly sprinkle the semi-sweet chocolate chips, white chips, toffee bits, 3 nut mixture, and coconut over the top of the crust. Bake in oven for 30 minutes. Remove from oven and immediately sprinkle the double chocolate chips evenly over the top of the bars. When the chocolate chips are glossy and melting take a rubber spatula and spread the chocolate evenly over the top of the bars. Let cool until the chocolate on top has hardened. Cut into 32 bars.
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Served as dessert. Vegetarian dish. Speciality: Low Sodium diet.
Cooking time: 45 Minutes
Yields: 32 Bars
Preparation time: 15 Minutes
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