Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 (10 ounce) jar maraschino cherries, drained and halved
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to create a crust.
- Pour the sweetened condensed milk evenly over the graham cracker crust.
- Sprinkle the chocolate chips, shredded coconut, chopped pecans, and halved maraschino cherries evenly over the sweetened condensed milk. Drizzle with almond extract.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden brown and the edges are set.
- Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Notes
For easier cutting, chill the bars in the refrigerator for at least 30 minutes before slicing. Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can substitute other nuts, such as walnuts or almonds, for the pecans. For a darker chocolate flavor, use dark chocolate chips instead of semi-sweet.
Nutrition
- Serving Size: 1 bar
- Calories: 285
- Sugar: 25g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg