Everyone I know loves chocolate (except my husband) and when put together like these are—wonderful! So yummy!
- Pam spray
- 3/4 cup cold butter, cut into small pieces
- 1/2 cup icing sugar
- 1 1/2 cups flour
- pinch of coarse salt
- 3/4 cup rolled oats (not instant)
- 1 1/2 cup chocolate chips
- 1 1/2 cup pistachios, chopped and toasted
- 3/4 cup dried cranberries, chopped
- 1 – 14 oz. can condensed milk
- 2 cups shredded coconut
Preheat oven to 375 degrees. Line a 9 x 13 cookie sheet with parchment paper, leaving a bit of an overhang on the short ends. Spray a light coating of Pam over the paper.
In a processor, pulse together the butter, icing sugar, flour and salt until it resembles a coarse meal. Add the oats and pulse until just combined. Press the dough into the baking pan and bake for about 20 minutes. Should be lightly browned and firm.
Now, scatter the chips, nuts amd cranberries on top of the crust. Drizzle with condensed milk and top with coconut. Bake until the coconut is golden, about 18-20 minutes. Let cool completely then cut into 18 squares.
These will keep (get this) for about 3 days in an airtight container. As if! They won’t last 10 minutes. Guaranteed.
