Magic Christmas Bars
Courtesy of Rhonda Vogt, Versailles, Three-time Missouri State Fair Cookie Champion
Makes 24 Servings
1 cup sweetened flaked coconut, toasted
1 cup pecans, toasted and coarsely chopped
1 cup toffee bits, finely ground
12 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted
8 ounces milk chocolate, chopped coarse
1 cup crisped rice cereal
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
2 (14 oz) cans sweetened condensed milk
1 tablespoon vanilla
Heat oven to 350 degrees.
Line 13 x 9-inch pan with foil, and coat with cooking spray. Toast coconut and pecans separately on a baking sheet until golden (5 minutes for the coconut and 8 minutes for the pecans). Process toffee bits in food processor to a fine powder. Add graham crackers and process to coarse crumbs.
Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes. Remove pan from oven, sprinkle crust with milk chocolate to soften it, about 2 minutes. Using spatula, smooth chocolate, scatter crisped rice cereal over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, butterscotch chips, and coconut, in that order, pressing each layer to adhere.
Combine condensed milk and vanilla in small bowl and pour over coconut. Bake until golden brown 25 to 30 minutes. Cool on wire rack about 2 hours.
Using foil overhang, lift from pan and refrigerate until cooled. Using cookie cutters, cut into desired shapes.