Preheat the oven to 350 degrees F (180 degrees C) or 325 degrees F (160 degrees C) if using a glass dish.
Unsalted Butter (1/2 cup)
in the microwave or on the stove top. Finely chop the
Walnuts (1 cup)
preferably in a mini food processor.
Place the melted butter in a 9×13 pan (preferably glass, but aluminum works as well) and spread it out so that it evenly coats the bottom.
Graham Cracker Crumbs (1 1/2 cups)
on to the melted butter so that it is completely covered. Make sure you distribute the crumbs evenly. Once covered, pat the crumbs down a bit to make sure they stick together well.
La Lechera® Sweetened Condensed Milk (1 1/3 cups)
over top the graham cracker crumbs, again make sure you distribute evenly. Going slow here is important so that you get a nice, even coating.
Sprinkle the chopped walnuts evenly over the sweetened condensed milk.
Next, sprinkle on the
Sweetened Coconut Flakes (1 1/3 cups)
evenly over the top of the walnuts.
Lastly, sprinkle on the
Semi-Sweet Chocolate Chips (1 cup)
. Press down gently across the top to bind all the ingredients together.
Bake in the preheated oven for 25-30 minutes. The edges should just be starting to brown.
Allow to cool completely (leaving it overnight is best) before cutting. Cut into 1.5 x 2 inch rectangles to get about 36 bars. One row of bars will be a little bigger, but you can really cut them to whatever size you like.
These can be stored in an air tight container at room temperature. They last for at least 1-2 weeks.