There are a few things this bars could be called but I've called but I've called them Kitchen Sink Bars because they pretty much have everything but the kitchen sink in them. This recipe is a loose guide and you can put anything you want in them including nuts, dried fruit, chopped up chocolate bars, whatever you'd like! Make these bars in a 13 X 9 inch cake pan. Drizzle the condensed milk over the crust instead of smoothing it with a spatula as doing so will pull the crust up. Drizzling evenly will allow the condensed milk to cover the entire surface, leaving the crust intact. The caramel sauce recipe is from Better Homes and Gardens and can be found here.
Kitchen Sink Bars
2 cups graham crumbs
1/4 cup cocoa powder
1/2 cup butter, melted
1/4 cup white sugar
1 can condensed milk
1 1/4 cups shredded sweetened coconut
1/2 cup chocolate chips
1/4 cup walnuts
1 skor bar, chopped
1/2 cup caramel
Preheat your oven to 350 degrees Fahrenheit. Grease a 13 X 9 inch cake pan and line it with parchment paper.
In a bowl, combine the graham crumbs, cocoa powder, sugar and melted butter. Mix thoroughly. Press into the bottom of the pan firmly.
Drizzle the condensed milk evenly over the crust (do not smooth with a spatula).
Sprinkle the coconut over the condensed milk and then sprinkle with the chocolate chips, walnuts and chopped skor bar. Drizzle with the caramel.
Bake for approximately 45 minutes or until bubbling and browned all over.
3/4 cup whipping cream
2 Tbsp. water
1/2 cup water
1 cup sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
In a small saucepan heat cream and 2 Tbsp. water until steaming hot; remove from heat; set aside.
Place the 1/2 cup water in a 2-quart saucepan; pour sugar and salt in a thin stream in center of pan to form a low mound. Don't stir; use your fingers to pat the sugar mound down until it is entirely moistened. Any sugar touching edges of pan should be below the water line. Cover and cook over medium heat without stirring until sugar is dissolved and syrup looks clear.
Uncover and continue to cook without stirring until syrup begins to color slightly. Swirl pan gently (rather than stirring) if syrup is coloring unevenly. If syrup gets too dark, it will taste bitter. Use a skewer to drop a bead of syrup on a plate from time to time. When a drop of syrup looks amber (about 13 minutes), remove pan from heat. Holding pan away from you, gradually pour in the hot cream mixture. Stir over low heat to blend the caramel into the cream mixture. Simmer for 1 to 2 minutes.
Remove from heat; stir in vanilla. Let cool until slightly thickened (220 degrees F-222 degrees F). Serve warm with Walnut Cake with Caramel Whipped Cream. Or store, tightly covered, in the refrigerator up to a week.