Chocolate Chip Coconut Squares

Ingredients

• 13.5 oz. Honeymaid graham crumbs
• 8 oz. unsalted butter
• 2 1/2 cup chopped walnuts
• 1 cup slivered almonds
• 1 cup coconut flakes
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 3 (14 oz.) cans of sweetened condensed milk
• 2 cups dark chocolate chips for dipping

Directions

1. Preheat oven to 350F.
2. Melt butter and pour it over graham crumbs. Mix well and pour into a 14.5X11X2 inch baking pan lined with parchment paper. Press the mixture with your fingers to flatten it out evenly.
3. Sprinkle the following ingredients in layers; chopped walnuts, slivered almonds, coconut flakes, white and semisweet chocolate chips. Gently press with your hand to even everything out.
4. Pour sweetened condensed milk evenly over the top and bake for 30 minutes, or until golden brown. Cool to room temperature and refrigerate for 4-6 hours.
5. With a knife slice through the edges to separate from pan and remove the baked bar onto a flat working surface. Trim off edges. Cut the baked bar into 1 inch by 1 inch squares.
6. Place 2 cups of dark chocolate chips into a heatproof bowl and set up a double boiler. Melt chocolate over medium-low heat (make sure the bowl doesn't touch the boiling water).
7. Dip the graham cracker layer of the squares into chocolate. Place them upside down to allow chocolate to harden. Refrigerate until serving.