1 cup graham cracker crumbs
½ cup unsalted butter
1 cup of shredded coconut (unsweetened)
1 cup chcolate chips
½ cup of chopped walnuts
1 can condenced milk
Melt butter in a 9 x 9” baking pan and sprinkle graham cracker crumbs evenly over the butter. Sprinkle coconut, chocolate chips, and nuts over graham base. Pour a can of the sweetend condensed milk over the whole mixture and place in the oven on 350 degrees for 30 minutes. Let cool and cut into squares.
2 ½ cups chopped pitted dates
¼ cup sugar
1 ½ cups of water
1/3 cup of chopped walnuts
1 tsp vanilla
1 ¼ cups of all purpose flour
1 tsp salt
½ tsp baking soda
1 ½ cups old fashioned or quick cooking oats (no instant oats)
1 cup firmly packed brown sugar
½ cups of unsalted butter
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan or casserol dish.
Begin preparing the filling by combining the dates, sugar and water in a medium saucepan over medium-low heat. Cook until the mixture forms a thick paste (approx. 8 to 10 minutes). Remove from heat and add walnuts and vanilla.
Begin the upper and lower crumb crust by combining flour, salt, baking soda, rolled oats, and brown sugar in a medium bowl. Cut in butter with a fork until the mixture is crumbly. Press half of the mixture into the bottom of the greased pan. Spread the date mixture on top of the base and then top with the remaining crumb mixture. Pat down lightly. Bake the squares for 35 to 40 minutes or untill golden. Cool completely then cut into squares.