Traditional Seven Layer bars but with Rice Krispies for an added crunch. A great after-school snack or bake-sale treat.
Prep Time: 15minutes
Cook Time: 35minutes
12graham crackers(2 cups)
1cuppecans(toasted and chopped)
28ouncescans sweetened condensed milk(2 cans)
Preheat oven to 350º. Line a 9 X 13 pan with parchment paper and spray with cooking spray.
Place graham crackers in a ziplock and crush until you have fine crumbs.
In a microwave bowl melt butter. With a fork stir in graham cracker crumbs. Spread firmly into the bottom of the prepared pan. Bake for 10 minutes until it begins to brown.
Remove pan from oven and add milk chocolate. Let stand for 5 minutes until slightly melted, spread out over crust. Next, layer cereal, pecans, chocolate chips, and coconut, pressing down after each layer. Combine sweetened condensed milk and vanilla and pour over the top. Bake for 25-30 minutes until golden brown. Let cool on a wire rack for about 2 hours before lifting out of the pan.
Barbara's Notes + Tips
It's optional to toast the pecans and or coconut, it will be good either way.
If you don't want to wait 2 hours for them to cool, you can refrigerate after the pan is warm to the touch.
To crush graham crackers, place them in a ziplock and roll the crackers with a rolling pin or wine bottle, or even try a hard back book.
You can use any chocolate that you like but milk chocolate will be the easiest to spread on the graham cracker crust.
Make sure you line the pan with parchment to a make it easier to remove.