Finally, there is a cure for brownie cravings: Bombshell Bars, and no one with a sweet-tooth can be trusted with them. Irresistible layers starting with a buttery bottom, creamy chocolate layer, crunchy nuts, chewy coconut, all glued together with a drizzle of caramel.
My friend, Michala came over with the original recipe. While the kids played, we mommies got to bake. We changed things up a bit, because that's what people do in my kitchen. Smoked almonds were the craziest thing we did, but proved their worth with a subtle salty punch and hint of campfire smoke. Then, the oven did the rest of the work. Something like magic happened in there when ordinary sweetened condensed milk turned into a chewy, gooey, dulce de leche-like thing. These bars are quick to make, bake and disappear.
About 8 2-inch squares
1 stick butter, softened
1 1/2 cups graham crackers
1 1/2 cups smoked almonds
1 1/2 cups semisweet chocolate chips
1/4 cup shredded coconut
1/2 cup sweetened condensed milk
pinch coarse sea salt
Preheat oven to 350*F.
Line a square 8" x 8" brownie pan with foil.
Crush graham crackers into soft butter. Press onto the bottom of the pan.
Put almonds into a clean tea towel and gather into a bunch. Use a heavy coffee mug
of small frying pan to give them a good bashing.
Sprinkle nuts over crust, add chocolate chips, coconut.
Drizzle condensed milk over the whole lot and sprinkle a bit of coarse sea salt on top.
Bake for about 25 minutes.
Remove from oven and allow the block to cool to room temperature.
Chill in the refrigerator overnight.
Cut into 2" x 2" squares and enjoy with a tall glass of cold milk.
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