Chunky Monkey Bars

2 C Graham cracker crumbs (about 1 ½ packages crackers)

1/2 C Unsalted butter, melted

1 Can Sweetened condensed milk (14 oz)

1 C Chopped Walnuts

1 C Shredded coconut

1/2 C White chocolate chips

1/2 C Milk chocolate chips

1 C Banana chips

5 oz  Caramel bits 

 Preheat oven to 350°

Use a food processor to grind crackers into a fine crumb. Pour crumbs into a 13x9 inch baking sheet.

 

Melt butter in the microwave 20-30 seconds until completely melted. 

 

Pour over graham cracker crumbs and use a spoon to mix butter into crumbs. Using your hands, gently pat the crumbs into the bottom of the baking sheet. Be sure to cover the bottom evenly.

 

Pour half can of sweetened condensed milk over cookie crumbs

 

Next, spread walnuts, shredded coconut and chocolate chips over top of the milk to cover evenly.

 

Pour the remaining half the can over top of the walnuts, coconut and chocolate chips.

 

Bake at 350° for 25-30 minutes until the edges start to turn golden brown. Remove from oven and allow mixture to cool for 5 minutes. In a Ziploc bag, use your hand to gently press and break apart the banana chips. Sprinkle on top of the bars and gently press into the top of the bars.

Allow bars to cool completely.

 

In a microwave safe bowl, pour 5 oz of Kraft caramel bits in the bowl. Microwave according to package instructions; in 20-30 second increments, stirring well after each increment. The caramel will be HOT, so use an oven mitt to remove from microwave. It is possible to microwave and burn the caramel if you microwave for too long, trust me. Once the caramel is melted, use a spoon to spread moving your spoon back and forth over the top of the bars.

 

Allow the caramel to cool completely. You will want to cut these bars before putting in the fridge, because the caramel will become too hard to cut though. I keep my bars in the fridge in an airtight container. I remove them about 10 minutes before serving to allow the bars to soften slightly.