2 cups graham cracker crumbs (about 16 whole crackers)
8 tablespoons butte
1 14oz can sweetened condensed milk
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
11 oz. golden delicious apples, shredded (about 2 regular size apples)
1 1/2 cup sweetened shredded coconut
1 cup salted almonds, coarsely chopped
1 cup chocolate chips
Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang.
Combine graham crackers and butter and stir until well blended. Press mixture onto bottom of pan
Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
Peel and core apples. Use the large side of the grating box to shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.
Place assembled pan in the oven and bake for about 35-45 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.
A few notes (not my notes, the recipe maker or post-er):
- You can easily switch out the pumpkin for apple butter to keep the fall flavor.
- I used Blue Diamonds roasted salted almonds for the nut portion, but feel to switch that out to any nut that suits your preference.
- The apples are not necessary, but again, I added them to scale back the sweetness and to add a slight fruity bite.
- I like my bars thick, so I generally opt for a 8x8
instead of a 9x13 pan. If you decide to use 9x13 pan, drop the bake time to 20-30