Source: recipe by Megan Fitzpatrick, June 2007, saved recipe (Google Drive)
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup flaked coconut
- 3/4 cup Skor (toffee) chipits
- 1/2 cup sliced almonds
- 1 1/2 cups flour
- 1/3 cup sugar
- 3/4 cup butter
- 1 can Eagle Brand sweetened condensed milk
Directions
- Preheat oven to 350°F. Lightly grease a 9x13” pan and set aside.
- Mix together the chocolate chips, coconut, toffee chips, and sliced almonds. Set aside.
- Melt the 3/4 cup butter. Mix the flour, sugar, and melted butter together.
- Press the flour mixture firmly into the prepared pan. Bake for 12 minutes.
- Pour the condensed milk evenly over the crust as soon as it comes out of the oven.
- Sprinkle the chocolate chip/coconut/toffee/almond mixture evenly over the top. Press slightly.
- Bake for 25-30 minutes.
Notes
For a gooier, more toasted top, bake an extra ~5 minutes, checking periodically.