Call me an aunty, but I love pecans! From butter pecan ice cream to desserts with pecans to salads topped with pecans, I think it makes (almost) anything taste delicious. The pecans and coconut flakes make this the ultimate uncle/aunty dessert.
Ingredients:
2 cups keebler graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or 1/2 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 1/4 cups red raspberry preserves
1 1/3 cups flaked coconut
1 cup chopped pecans or 1 cup walnuts
1. In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
2. Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes.
3. Spoon preserves over top. The original recipe calls for seedless raspberry preserves, but I couldn't find seedless at the store. I think the seeds added a nice texture and crunch to the bars.
4. Sprinkle evenly with coconuts and pecans.
5. Bake at 350 degrees for 25-30 minutes or until lightly brown.
6. Cool completely and cut into bars. Store, loosely covered, at room temperature.
(Recipe was taken from the back of Keebler's graham cracker crumbs box.)
ummmm my favorite!!
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