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If you made
the Arroz con
Leche in my previous
post (and, hopefully you did, and enjoyed its soothing, creamy goodness), then
you will have found yourself with a half cup of unused sweetened condensed
milk, as I did. Do not despair! As someone who just cannot stand to see
anything go to waste, I developed this cookie recipe to make use of the
remainder, delight your sweet tooth, and satisfy those cookie cravings.
It’s simple,
really. Basically, it is the rather ubiquitous
bar cookie that employs the use of sweetened condensed milk, to “glue” all of the ingredients
together, but with a crust that makes these far from ordinary.
Gooey, Chewy Bars with Graham Cracker Shortbread Crust
2-1/2 whole
graham crackers
6 Tablespoons
unsalted butter, cut into small pieces
¼ cup confectioners’ sugar
¾ cup all-purpose flour
¼ teaspoon kosher salt
2/3 cup semi-sweet
chocolate chips
½ cup walnut pieces
¼ cup golden raisins
½ cup sweetened condensed milk
1 cup
sweetened, shredded coconut
Preheat oven
to 375°F.
Line a loaf
pan with parchment paper, leaving a 2” overhang on the long sides for ease of removal. Lightly coat parchment with cooking spray.
In the work
bowl of a food processor, place the graham crackers and pulse until they look
like meal. Add butter, confectioners’
sugar, flour, and salt and pulse again until mixture resembles coarse
meal. Dump mixture into the prepared
loaf pan and press firmly and evenly into the bottom. Bake for 18-20 minutes until lightly browned.
Remove from
oven and scatter with, in this order: chocolate chips, broken walnuts, and
raisins. Drizzle sweetened condensed
milk evenly over all, and then cover with coconut. Press down lightly. Bake an additional 18-20 minutes until
coconut is lightly browned. Remove to a
wire rack and allow cooling before lifting out of pan with your parchment paper
handles. Place on cutting board and cut
into 2” squares.
Yield: 8
delicious squares of chewy goodness
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