These layered bars are ideal for summer. On hot days, keep the kitchen cool and microwave; on cooler occasions, use the convection-microwave feature to toast and caramelize the yummy ingredients. Either way they will be favorites. Freeze any extras for quick snacks with a cup of iced tea or coffee.


1 stick (1/2 cup) butter
1 1/4 cups graham cracker crumbs (about 16 squares)
2 cups semi-sweet chocolate pieces
1 cup chopped almonds
1 cup flaked coconut
1/2 can (15-oz. size) sweetened condensed milk

  1. MICROWAVE (100% microwave power) butter in 8 or 9-inch silicone square baking pan 45 to 60 seconds or until melted.

2. Preheat microwave-convection oven to 350 degrees. Stir graham cracker crumbs into melted butter until well mixed. Press evenly into bottom of baking pan. Top with half of chocolate pieces, all of almonds and coconut and then remaining chocolate pieces. Drizzle sweetened condensed milk evenly over mixture. (Cover and store leftover condensed milk in refrigerator.)

3. COMBO-BAKE on low rack with 10% microwave power and 350 degrees for 18 o 20 minutes or until bubbly throughout and lightly browned. Cool completely. If desired, invert onto cutting board to remove from pan before cutting into bars. Store tightly covered.

About 20 Bars

TIPS > To cook with just microwaves, omit preheating oven. MICROWAVE (70% power) 7 to 9 minutes, rotating dish twice if necessary, or until bubbly throughout.
> Leftover sweetened condensed milk can be refrigerated for several months if tightly covered. Use for another pan of bars, or combine with chocolate pieces for a tasty chocolate sauce or frosting.
> Other nuts, such as chopped walnuts or pecans are also good in these bars.
> If using glass dish, be sure to butter sides of dish.