Sunday, June 21, 2009

Coconut Almond Bars

36 vanilla wafers
5 Tbl. butter, melted
1 bag (14 oz.) shredded coconut
1 can (14 oz.) sweetened condensed milk
4 egg whites
1 cup almond slivers
1 1/4 cup butterscotch chips

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with non-stick spray. In a food processor grind wafers. Add butter and grind until the butter is evenly distributed. Press crumbs into baking dish. Bake 8 minutes. With an electric mixer combine milk and egg whites until completely blended. Fold in coconut and almonds. Evenly sprinkle chocolate chips over crust. Gently spoon coconut mix over chips. Bake 30-35 minutes until top is set and slightly browned. Cool completely.

Changes - use white chocolate, milk chocolate, etc. instead of butterscotch chips. For color add 3/4 cup dried cranberries to coconut mixture. Use pecans or walnuts instead of almonds.

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