Directions

How to Make the Crust

1. Preheat Oven to 325 degrees.
2. Combine granola, cookies, sugar, cinnamon & pecans in a mini food processor or smash with a rolling pin in a plastic bag until you have crumbs with some chunks.
3. Transfer to a bowl and stir in the melted butter
4. Press the crust mixture evenly into a buttered 13×9 inch pan
5. Bake at 350 for 8 minutes until light golden brown.   Let cool.
6. Turn oven temperature down to 325 degrees.

How to Assemble Layers

1. Layer the chocolate over the cooled crust. 
2. Layer coconut & pecans next.

3. Now, the magic! Pour 1 can of sweetened condensed milk into a bowl. I usually have chocolate ganache in the fridge for truffles & add a little to the sweetened condensed milk. Or, you can slowly heat some of your favorite chocolate and stir it into the sweetened condensed milk.  If you like caramel sauce, add a little of it, as well.

4. Drizzle this mixture evenly over the layers making sure to get it on the edges & corners.

5. Bake at 325 degrees for approximately 23–25 minutes until the edges are light golden brown and the center is “set”.

6. Serve warm with ice cream or cool completely before cutting into squares. If you’re in a hurry to eat these treasures, pop into the fridge for about 15 minutes.