These easy cookie bars made with crackers, coconut, chocolate chips, walnuts and sweetened condensed milk will disappear like magic.
What You Need
Original recipe yields 24 servings
48 RITZ Crackers, divided
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup semi-sweet chocolate chips
1/2 cup chopped PLANTERS Walnuts
1 can (14 oz.) sweetened condensed milk
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Let's Make It
Preheat oven to 350°F. Arrange 16 of the crackers in single layer on bottom of greased 9-inch square baking pan. Coarsely crush 20 of the remaining crackers; sprinkle over cracker layer in pan.
Cover with layers of coconut, chocolate chips and walnuts. Coarsely crush remaining 12 crackers; sprinkle over walnut layer. Drizzle evenly with the condensed milk.
Bake 25 to 30 minutes or until center is set and top is golden brown. Cool in pan on wire rack. Cut into 24 bars to serve. Store in airtight container at room temperature for up to 3 days.
Substitute PLANTERS Peanuts for the walnuts.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.