1/2 cup butter
1/4 cup white sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1/2 cup almonds, chopped
First, you want to preheat the oven to 350.
Get a small saucepan and then you stir in the graham crack crumbs along with the sugar. From there, take the mixture once it’s properly mixed and put it on the bottom part of a baking dish.
Bake it in an oven until it firms up slightly, usually around 10 or so minutes.
Add in the condensed milk and the coconut together inside a bowl. Spread all of this over the crust to bake, and then, put it back into the oven for at least another 12 minutes. Then, place it to the side to cool for at least 10 or so minutes.
Using a double boiler that has water just barely simmering, stir it frequently and then scrape the sides down using a spatula so that it doesn’t scorch. Put the almonds into there, along with the chocolate, and from there spread this in an even fashion over the coconut layer as it cools down. From there let the mixture sit and cool until it becomes firm and hard, when the chocolate sets down.
Once the chocolate has set and hardened, take a serrated knife or a kitchen knife, and start to slice it into small bars. Once that’s done, you can place it in an airtight container to maintain freshness.