David's Dream Bars

By gnikylime

David's Dreambars
Recipe from: Rose Levy Beranbaum, "Rose's Christmas Cookies"

Ingredients

• 6 ounces [170 g.] bittersweet or semisweet chocolate -- Preferably Lindt Excellence
• 6 ounces [170 g.] milk chocolate -- Preferably Lindt Milk
• 6 ounces [170 g.] white chocolate -- Preferably Lindt Blancor
• 12 tablespoons [250 g.] unsalted butter
• 2 cups cinnamon graham cracker crumbs (16 double cookies) [300 g. Leibniz Vollkorn crumbs + 1/2 Teelöffel cinnamon]
• 1 1/3 cups [110 g.] unsweetened shredded coconut
• 3 cups [340 g.] pecan halves -- 12 ounces
• 1 2/3 cups [400 g.] sweetened condensed milk

Details

Servings 50
Adapted from theurbanbaker.com

Preparation

Step 1

Place 1 oven rack in the middle of the oven. Preheat oven to 350F [175C] degrees.

Break chocolate into individual squares and cut each in half, or chop the chocolate into 1/2-inch [1.25 cm] pieces. Mix the chocolate pieces together and set aside. Melt the butter in the jelly roll pan in the preheating oven for 5 to 10 minutes. Spread the butter evenly over the bottom and sides of the pan by tilting the pan. Sprinkle the cracker crumbs over the butter, mixing with a rubber spatula to moisten them. With your fingers, press the crumbs firmly and evenly onto the bottom.

Strew the coconut evenly over the crumbs.

Reserve 1 scant cup [100 g.] of pecan halves. Chop the remaining pecans medium-coarsely and scatter them over the coconut. Drizzle ~1/3 the can of sweetened condensed milk over the coconut and pecans.

Scatter the chocolate pieces in an even layer over the pecans. Slowly and evenly pour ~1/2 can of the the condensed milk on top. Arrange the reserved pecan halves, smooth side up, in 5 long rows, starting 1 inch [2.5 cm] from each long edge and spacing them 1 1 /2 inches [4 cm] apart. Drizzle with remaining sweetened condensed milk.

Bake for 10 minutes. Remove the pan from the oven and, using an angled spatula, press down the nuts so they adhere to the chocolate. Return the pan to the oven and continue baking for 20 to 30 minutes or just until the milk bubbling up between the nuts in the center of the pan is pale golden. Do not overbake or the nuts and crust will be bitter. Cool completely in the pan on a wire rack. Cut the cookie lengthwise into 5 strips (each about 2 inches [5 cm] wide), cutting in between the rows of pecans, and then crosswise into 10 strips (about 1 1/2 inches [4 cm] wide).