DAVID'S DREAMBARS
Steps:
- break chocolate into individual squares and cut each in half or chop into 1/2 inch pieces and set aside. melt butter in the jelly roll pan in the preheating oven for 5 to 10 minutes. spread the utter evenly and sprinkle cracker crumps mixing with rubber spatula. with fingers, press crumbs firmly and evenly and up sides of pan. Strew coconut evenly over crums. reserve 1 scant cup pecan halves, chop remaining medium coarsely and scatter over cocomut. scatter chocolate. slowly and evenly pour milk. arrange reserved pecan halves, smooth side up, in 5 long rows, starting 1 inch from each long edge and spacing them 1 1/2 inches apart. 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 to 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 wire rack. invert onto a large cookie sheet and peel off foil. reinvert onto a cutting surface and cut lengthwise into 5 strips about 2 inches wide, cutting in between the rows of pecans and then crosswise into 10 strips about 1 1/2 inches wide. sore in airtight container at room temp or in freezer.
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