Active Time: 10 minutes • Total Time: 30 minutes plus cooling and chilling • Makes: 36 bars
1 bag (7 ounces) Schnucks sweetened coconut flakes
1 bag (6 ounces) sliced almonds
1/2 cup Schnucks unsalted butter (1 stick)
12 chocolate graham cracker sheets (5 x 2-1/2-inches each)
3 tablespoons Schnucks instant coffee granules
1 tablespoon hot water
1 can (14 ounces) Schnucks sweetened condensed milk
1 bag (12 ounces) Schnucks milk chocolate chips
1. Preheat oven to 350°F. Line 13 x 9-inch metal baking pan with heavy duty aluminum foil so that foil extends 1 inch over short sides of pan. Combine coconut and almonds in pan. Bake 10 minutes, stirring once halfway through baking. Transfer coconut and almonds to large plate. Cool baking pan with foil intact.
2. Meanwhile, in small microwave-safe bowl, heat butter in microwave oven on high 1 minute or until butter melts, stirring once. Break graham crackers into large pieces into food processor bowl with knife blade attached; process until fine crumbs form. Add melted butter and pulse until crumbs are moistened. In medium bowl, stir coffee granules with water until coffee dissolves. Stir in condensed milk.
3. Pour chocolate crumbs into same baking pan; firmly press crumbs evenly onto bottom of pan to form a crust. Sprinkle chocolate chips over crust; top with coconut and almonds. Pour milk mixture evenly over coconut and almonds.
4. Bake 18 to 20 minutes or until top is golden brown; cool in pan on wire rack. Cover and refrigerate at least 2 hours to set completely. Use foil to lift bar out of pan, then place on cutting board. Cut lengthwise into 6 strips, then cut each strip crosswise into 6 bars.
Each bar: about 180 calories, 11 g total fat (6 g saturated),
10 mg cholesterol, 65 mg sodium, 21 g carbohydrate,
1 g fiber, 3 g protein