Chewy Chocolate Coconut Bars

Courtesy of Mary Engelbreit's Sweet Treats Dessert Cookbook

For coconut lovers, these bars are irresistible. The coconut not only gives the cookies a wonderful, almost nutty flavor, but also lends a great deal of moisture which makes them chewy.

Makes 2 1/2 dozen bars

10 tablespoons (1 1/4 sticks) unsalted butter
1 2/3 cups shortbread cookie crumbs (about 24 cookies)
1 3/4 cups sweetened flaked coconut
2 (3-ounce) bars bittersweet chocolate, coarsely chopped
1 (14-ounce) can sweetened condensed milk

1. Preheat the oven to 350 degrees.

2. Melt the butter in a small saucepan. Pour it into a 9- x 13-inch baking pan, tilting the pan so the butter covers the bottom evenly. Sprinkle the cookie crumbs evenly over the bottom of the pan. Sprinkle 3/4 cup coconut evenly over the crumbs. Scatter the chocolate over the coconut, then scatter the remaining coconut over the chocolate. Drizzle the condensed milk evenly over the top.

3. Bake the bars for 22 to 25 minutes, until the coconut is golden brown in spots and the condensed milk is bubbling. Let the bars cool completely on a wire rack. Refrigerate briefly for easier cutting. Using a large sharp knife, cut into 30 bars. Serve at room temperature or chilled.