Really quick and easy chocolate pecan bars recipe with a Graham Cracker/Digestive biscuit crust followed by layers of chewy coconut, chocolate and nuts. They taste like you've spent hours making them, but you can pretty much make them one-handed. No bowl required!
Line a 9 inch square or equivalent baking pan with non-stick baking paper and preheat the oven to 350 F / 175C.
Pour the butter into the bottom of the pan, then sprinkle over the crumbs. Mix around a bit with a metal spoon, then press evenly into the pan.
Sprinkle over the coconut in an even(ish) layer, then sprinkle over the chocolate chips, followed by the nuts. Finally, pour over the condensed milk.
Bake for 30 to 35 minutes, until the top is starting to go golden brown.
Cool in the pan, then lift out and cut into small(ish) squares. Store in an airtight container.
Varying the ingredients
I like to make these with pecan nuts, but you could use any kind of unsalted nuts you like, or a mixture of many!In fact, these sorts of ‘magic’ bars are very versatile. The amounts don’t really need to be exact. Maybe you’ve got lots of chocolate chips but not so many nuts. No problem – why not add a few pretzels or mixed dried fruit instead?Check out the section above in my post to get ideas for even more variations.
How long they keep
3 to 4 days in an airtight container at room temperature. Or longer in the fridge.
Can you freeze them?
Absolutely! Cut into small squares, then freeze on a baking tray. Then transfer to freezer safe containers or bags for at least 3 months. When you're in the mood for a small treat, or you need something to take along to a party, just grab them out of the freezer. They won't take very long to defrost!