Recipe: Mounds Cookie Bars (using vanilla wafer crumbs and sweetened condensed milk)

MOUNDS COOKIE BARS

2 cups vanilla wafer crumbs, about 60 wafers
1 cup unsweetened cocoa powder, divided use
1/4 cup sugar
2 sticks cold butter, divided use
1 cup miniature marshmallows
1 cup flaked coconut
1 (14 oz.) can sweetened condensed milk
1 cup slivered almonds
1 cup crushed thin pretzels, about 1/2-inch pieces

Heat oven to 350 degrees, with rack in center. Grease bottom and
sides of a 13x9-inch baking pan.

Crush 60 vanilla wafers and put crumbs in a large mixing bowl. Add 1/2 cup of the cocoa powder, the 1/4 cup sugar; stir well. Slice 1 1/2 sticks of butter into butter pats and cut into the crumb mixture with two table knives or a wire pastry blender.

Press evenly on bottom and 1/2-inch up sides of prepared pan. Sprinkle marshmallows and coconut over the first layer.

In a microwave-safe bowl or medium saucepan, combine the sweetened condensed milk, the remaining 1/2 cup cocoa powder and the remaining half-stick of butter. Microwave on high for 1 1/2 minutes or until mixture is smooth when stirred, or heat while stirring over medium burner heat.

Evenly pour the milk mixture over the coconut layer. Sprinkle evenly with almonds and pretzel pieces, pressing down firmly.

Bake 25 to 30 minutes or just until bubbly on top. Cool completely; cut into bars. Store leftover bars tightly covered at room temperature.

Makes 3 dozen bars
Source: Hershey