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A coconut-almond mixture pairs well with a chocolate wafer crumb crust.
2 cups chocolate wafer cookie crumbs
6 tablespoons butter or margarine
6 tablespoons powdered sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3-3/4 cups MOUND Sweetened Coconut Flakes
1 cup almond slices
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/4 cup whipping cream
1/2 cup HERSHEY'S Premier White Chips
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Combine crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
3. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.
4. Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers. Makes about 24 bars.
*To toast almonds: Heat oven to 350 F. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.
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