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Candy Bar Cookies

As posted on Boston.com
  • 8 tablespoons (1 stick) unsalted butter, melted, plus extra for greasing the pan
  • 1 sleeve of honey graham crackers, finely crushed (1 3/8 cups crumbs)
  • 20 assorted “fun-size” candy bars such as Snickers or Heath, chopped (about 2½ cups)
  • ½ cup chopped raw nuts
  • ½ cup unsweetened coconut flakes
  • ¾ cup sweetened condensed milk
  • ½ cup assorted small candy pieces such as candy corn or M&M’s (or other topping suggestions in Kitchen Aide)
  • 1 full-size chocolate bar, melted (see Kitchen Aide)
  • Fleur de sel or other coarse sea salt, for sprinkling (optional)

Heat the oven to 325 degrees and place a rack in the upper position. Grease an 8-by-8-inch or 9-by-9-inch pan with butter. In a medium bowl, combine the 8 tablespoons melted butter with the graham cracker crumbs. Press the mixture into the prepared baking dish using your fingertips. In layers, add the chopped candy bar pieces, nuts, and the coconut, then drizzle evenly with the sweetened condensed milk. Bake until the edges are browned and bubbling, about 25 minutes. Remove from the oven and immediately press in the assorted candy toppings. Using a fork, drizzle melted chocolate over the surface and sprinkle with ¼ teaspoon sea salt, if using. Cool bars completely, then cut into 16 squares. Serve immediately or store at room temperature in an airtight container for up to a week.

“Candy Bar Cookies”