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Non-stick cooking spray
1 1/2 cup graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can sweetened condensed milk
1 tsp. Vain vanilla, I used Indonesian Vanilla in Cane Rum
2 cup semi-sweet chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts
Heat oven to 350 °F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Open can of sweetened condensed milk and add vanilla, stir. Pour evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.