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Nutty Chocolate Cookie Bars

Makes about 30 cookies

• 1 1/2 sticks (3/4 cup) butter
• 3 cups graham-cracker crumbs
• 2 cans (14 ounces each) sweetened condensed milk (not evaporated milk)
• 3 cups (12 ounces) chocolate chips
• 1 cup pecan pieces or chopped pecans
• 1/3 cup sliced (not slivered) almonds

 

Preheat the oven to 350 degrees. Place the butter in a microwave-safe dish, cover with a paper towel and microwave, on high, for about 45 seconds, or until melted. Remove carefully and stir to melt completely.

Place the graham-cracker crumbs in a metal 13-by-9-inch baking pan. Pour the melted butter over the crumbs. Stir and fold until all the crumbs are moistened with the butter. Press the crumbs firmly and evenly into the bottom of the pan.

Pour the sweetened condensed milk over the crumb crust. Spread to the edges with the back of a spoon. Top evenly with the chocolate chips, pecans and almonds. Press down with a fork.

Bake, uncovered, for 25 to 30 minutes, or until bubbling slightly along the edges. Remove from the oven and cool to room temperature. Refrigerate until firm for 1 to 2 hours before slicing. Store at room temperature, covered, with foil.

Start to finish: 15 minutes prep, 25 minutes baking time, 1 to 2 hours unattended refrigeration.

Per cookie: 248 calories (50 percent from fat), 14 g fat (7 g saturated), 21 mg cholesterol, 4 g protein, 29 g carbohydrates, 1.4 g dietary fiber, 118 mg sodium.

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