Six-Layer Chocolate-Coconut-Cashew-Graham Bars

ba weddings bake cashew chocolate coconut dessert graham cracker wedding

Dawn Perry

Makes thirty-two 1½" bars Servings

Source

Ingredients

Nonstick vegetable oil spray

18 graham crackers (about 2 sleeves)

½ cup (1 stick) unsalted butter, melted, slightly cooled

¼ teaspoon kosher salt

6 ounces semisweet chocolate, chopped

1 cup unsalted, roasted cashews, coarsely chopped

1 cup unsweetened coconut flakes

1 cup cornflakes

1 14-ounce can sweetened condensed milk

Flaky sea salt

Method

Preheat oven to 350°. Lightly coat a 13x9" baking dish with nonstick spray, then line with parchment paper, leaving a 2" overhang on long sides. Coat parchment with nonstick spray.

Pulse graham crackers in a food processor until finely ground. Add butter and kosher salt and pulse to combine. Press graham cracker mixture into bottom of prepared baking dish. Scatter chocolate, cashews, coconut, and cornflakes over crust. Pour condensed milk evenly over top.

Bake until coconut is pale golden brown, 20–25 minutes. Transfer dish to a wire rack and sprinkle bar with sea salt; let cool. Use parchment paper overhang to lift bar out of pan and onto a cutting board. Trim edges; cut bar into thirty-two 1½" squares.

Do Ahead: Bars can be made 5 days ahead. Store tightly wrapped at room temperature.