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Madre’s famous Grammies recipe

A chocolate-y coconutty graham cracker creation. They’re almost like 7-layer bars but the texture is so much better. The top is crispy and almost caramelized and the bottom ingredients all blend together into almost a graham cracker brownie. It’s hard to explain, but just trust me that these are the best ever.

Ingredients

Instructions

  1. Preheat the oven to 375 and lightly grease a 9×13 inch baking dish.
  2. Break the graham crackers in the package over a large mixing bowl. The pieces should be about the size of a penny. Don’t let them get too small. Pour all the graham crackers into the bowl.
  3. Pulse the walnuts in a small food processor and add about 1 1/2 cups to the bowl.
  4. Sprinkle the mixture with cinnamon and less nutmeg. (My guess is 1 teaspoon cinnamon and 1/4 teaspoon nutmeg)
  5. Make a hole in the mixture and add the egg and almost the entire can of condensed milk. Stir gently using two chopsticks held together or the bottom of a spoon. Don’t use a stand mixer or spoon because it breaks up the pieces too much.
  6. Add the entire bag of chocolate chips and stir well, using the chopsticks.
  7. See how the mixture feels. You want it to be moist and seem like it will hold together, like a dough. Add more condensed milk as needed.
  8. Pour the mixture into the pan and gently press down, using your hands.
  9. Reduce the heat of the oven to 350 and bake, covered, for about 30 minutes. The mixture should be a uniform golden brown color.
  10. Remove from the oven and uncover. Drizzle condensed milk on top of the graham mixture so the coconut will stick to it.
  11. Add the bag of coconut, and using a spoon, drizzle more condensed milk in a crisscross pattern. You want the drizzle to be light but the entire mixture to be almost covered with the condensed milk.
  12. Put back in the oven for 10-15 minutes. Watch it closely to make sure ALL of the top layer is browned and crispy but not burnt.
  13. Remove from the oven and score the pieces, using a sharp knife.
  14. Cover very loosely with foil and allow to set overnight.
  15. Cut into pieces the next morning.

Notes

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