New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ann Hodgman
total prep 470 calories/serving
This recipe-which is so classic that a friend of mine simply calls it "Bar"-is actually improved when you use a potato chip crust instead of one made from graham crackers. The salt in the crust balances the ultra-sweet toppings nicely.
- 1 cup flaked coconut
- 1 1/2 cups regular (salted) potato chips, ground in a food processor
- 4 tablespoons butter, preferably unsalted, about 1/2 stick
- 2 tablespoons sugar
- 1 6-ounce package semisweet chocolate chips
- 1 6-ounce package butterscotch chips
- 1 6-ounce package white chocolate chips
- 1 cup chopped walnuts
- 1 13-14 ounce can sweetened condensed milk
- Preheat the oven to 325 degrees. On a cookie sheet, toast the flaked coconut until it just begins to brown. Remove from the oven and cool.
- Melt the butter and pour it into a medium bowl. Toss with the potato chips and sugar until all are well combined. Pat the mixture into a 9-by-13-inch pan.
- Top the crust with the following ingredients, in order: semisweet chips, butterscotch chips, white chocolate chips, walnuts, and cooled coconut. Carefully and evenly pour the condensed milk over the layers. (It doesn't seem fair to count either the crust or the condensed milk as "layers," but who are we to question tradition?).
- Bake for 35 minutes. Cool the pan for half an hour; then cut into (small) bars. Cool the bars completely before serving.
- Note: If you can find cappuccino chips, I like them better than butterscotch for this recipe. They're available online at the King Arthur Flour Baking Company.