by: Three Many Cooks
Serves: Makes 4 dozen
7 to 8 whole graham crackers
6 tablespoons butter
¼ cup sugar
2 cans sweetened condensed milk
1 package (8 ounces) shredded unsweetened coconut (about 2⅔ cup)
2 cups sliced almonds
6 ounces bittersweet chocolate
1 tablespoon vegetable oil
Adjust oven rack to lower-middle position and heat oven to 375° Line the bottom of a 13- by 9-inch baking pan with a 12- by 20-inch sheet of heavy-duty foil so that it overhangs the 2 long sides (which you’ll use as a sling to pull bars from pan). Arrange graham crackers over the foil-lined pan bottom, cutting the final few with a serrated knife to fit. Heat butter and sugar in a small saucepan until sugar dissolves and mixture bubbles. Pour butter mixture over crackers; spread to cover. Bake until golden brown, 7 to 8 minutes. Remove from oven and reduce oven temperature to 325°.
Meanwhile, mix 1½ cans of the condensed milk with the coconut and the remaining ½ can of condensed milk with the almonds. Spread coconut mixture over graham crackers and the almond mixture over the coconut layer. Bake until bars are firm and golden, about 30 minutes.
While bars bake, microwave chocolate and oil in medium microwave-safe bowl until chocolate has melted; whisk to combine.
Remove bars from oven and drizzle with chocolate. Rotate pan to evenly distribute chocolate. Refrigerate until chocolate sets. (Can be covered and refrigerated for several days or frozen for a couple of months.) Use foil handles to remove bars from pan. Cut into squares and serve.