1 ½ c. graham cracker crumbs
½ c. melted butter
1 1/3 c. flaked coconut
1 can (8 oz) sweetened condensed milk
3 Tbs. sugar
1 c. semi-sweet chocolate chips
1 c chopped pecans
Measure crumbs, sugar and butter into a 9×13 dish and mix thoroughly. With back of a spoon, press mixture evenly but firmly in bottom of pan to form crust.
Scatter chocolate chips over crust. Spread coconut evenly over morsels. Sprinkle pecans over coconut.
Pour milk evenly over pecans. Bake 350° for 25 minutes until lightly brown around the edges. Cool and cut into bars.
From 1977 Immanuel Mother’s Club Cookbook
Sounds so good. I wonder if they make gluten free graham cracker crumbs . . . .
I just googled that and it looks like they do make gluten free graham crackers. Kind of pricey though. I wonder if you could use crusted rice krispies? Might be worth a try.