CRUST
3/4 cup all-purpose (plain) flour
1/2 cup granulated (white) sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup melted butter or hard margarine (1/2 stick)
TOPPING
2 cups milk chocolate chips
3 cups miniature marshmallows
1 1/2 cups flaked or shredded coconut (I used unsweetened)
1 cup chopped nuts (I left them out)
1 can (14 ounces) sweetened condensed milk
(I used a 300mL can, although 14 ounces is actually equivalent to 414 mL)
Preheat oven to 350◦F. Spray or line a 9x13 inch rectangular baking pan.
CRUST: In a medium bowl, mix the flour, sugar, cocoa, and salt. Drizzle the melted butter over, mixing with a fork until mixture forms small beads. Press into prepared pan.
TOPPING: Sprinkle ingredients in order given over crust, ending with the milk being poured over as evenly as possible. Bake for about 25 minutes. These cut well warm or room temperature, but do not refrigerate them before cutting, they will be too solid (actually, just don't refrigerate them at all).
This recipe came from another one of my funny cooking novels. These bars certainly are ooey, gooey, and chewy. They have a little bit of everything for everyone. Even if you aren't a fan of one of these ingredients, they all tie together very nicely to make a sweet and delicious square, with plenty of chocolate. The crust is also very nice, and holds all of the toppings nicely. These are also so quick to make and require very little prep work.
Fluke, Joanne. "Ooey Gooey Chewy Cookie Bars." Recipe. Cherry Cheesecake Murder, New York: Kensington, 2006. 364-366.
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