Ingredients
The following ingredients have 4 Servings
- 1/2 cup vegan butter
- 2 cups graham cracker crumbs (honey free)*
- 1 cup vegan chocolate chips
- 1 cup mini vegan marshmallows
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1 cup Vegan Condensed Milk
Instruction
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick spray and line with parchment paper (trust me, things can get sticky and hard to clean).
- In a microwave safe bowl, melt the vegan butter. Once melted, stir in the graham cracker crumbs until combined. Press evenly into the bottom of the prepared pan.
- Sprinkle the chocolate chips, marshmallows, pecans and shredded coconut evenly over the crust.
- Pour the sweetened condensed milk on top and use a spatula to make sure it's evenly distributed.
- Bake for 30-35 minutes, until the edges start to turn golden brown. Remove from the oven.
- Cool completely in the pan before lifting the bars out using the parchment paper. You can stick the pan in the refrigerator to speed the cooling process, if desired.
- Cut in 24 small squares using a very sharp, large knife. The bars will still be very gooey and messy, so serve on a plate with a fork! Store leftover bars in the refrigerator for up to 1 week.