Only one of my children deigned to go Trick-Or-Treating this year, so we don’t have an overabundance of candy around the house, flowing from every room, as we have in previous years. We were at a friends house celebrating Halloween, and the wonderful group of Dads offered to take the kids around the neighborhood, while the lucky Mums were able to stay warm and cozy in the house, handing out candy and sipping wine – because of course, that was the night the temperatures plummeted. Since I don’t have excess candy from my kids cache to bake with, I used plain chocolate chips for these Nutty Chocolate Cookie Bars – but chopped candy bars would be great, if you were able to sneak some away from your little ghost or goblin.
NUTTY CHOCOLATE COOKIE BARS
1 1/2 sticks of butter
3 cups graham cracker crumbs
2 (14 ounce) cans of sweetened condensed milk
3 cups chocolate chips
1 cup chopped pecans
1/3 cup sliced almonds
Heat oven to 350F.
Place butter in a microwave-safe dish, cover with a paper towel and microwave for about 45 seconds, or until melted.
Stir crumbs into butter and mix well. Press mixture firmly and evenly into the bottom of a 9 by 13 baking pan. (I halved the recipe, and baked it in an 8 by 8 baking dish).
Pour condensed milk over crumb crust. Spread to the edges, top evenly with chocolate chips, pecans and almonds. Bake uncovered for 25 to 30 minutes or until bubbling slightly along edges. Remove from oven and cool to room temperature.
Recipe adapted from The Arkansas Democrat Gazette, January 2007