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.
- Prep Time: 20
- Total Time: 20 minutes
Ingredients
- – Nestle milk chocolate chips (one bag)
- – Honey Maid graham crackers (one box- 3 sleeves full)
- – Eagle sweetened condensed milk (two cans)
- – Baker’s sweetened coconut flakes (one bag)
- – one egg
- – Diamond walnuts (1 1/2 cups)
- – Mexican vanilla extract (it has a different taste than regular vanilla extract. You can get this in the international section of many grocery stores or on Amazon)
- – Cinnamon and nutmeg (ok you can use whatever you have in the house for this one)
Instructions
- Preheat the oven to 375 and lightly grease a 9×13 inch baking dish.
- 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.
- Pulse the walnuts in a small food processor and add about 1 1/2 cups to the bowl.
- Sprinkle the mixture with cinnamon and less nutmeg. (My guess is 1 teaspoon cinnamon and 1/4 teaspoon nutmeg)
- 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.
- Add the entire bag of chocolate chips and stir well, using the chopsticks.
- 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.
- Pour the mixture into the pan and gently press down, using your hands.
- Reduce the heat of the oven to 350 and bake, covered, for about 30 minutes. The mixture should be a uniform golden brown color.
- Remove from the oven and uncover. Drizzle condensed milk on top of the graham mixture so the coconut will stick to it.
- 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.
- 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.
- Remove from the oven and score the pieces, using a sharp knife.
- Cover very loosely with foil and allow to set overnight.
- Cut into pieces the next morning.
Notes
- If you want to double the recipe, do this in separate bowls. You can’t mix the double batch in one bowl or they won’t turn out.
- Don’t substitute anything. It’s not worth it! haha
- These freeze beautifully in a sealed bag! You can also store covered for about 5 days, if they last that long.