1
can (14 oz) sweetened condensed milk (not evaporated)
1
teaspoon vanilla
6
cups powdered sugar
1 1/2
cups coconut
1/2
cup finely chopped blanched almonds
Topping
1/2
cup whipping cream
1
bag (12 oz) semisweet chocolate chips (2 cups)
1/2
cup butter (do not use margarine)
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Instructions
Step
1
Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
Step
2
Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
Step
3
Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
Step
4
Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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Cut bars into mini bite-sized treats and serve in mini paper or metallic liners.
To cut bars easily, line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Use foil to lift bars from pan, and pull foil from sides of bars before cutting.
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