Use your favorite nut—or mixed nuts—in place of the cashews.
Recipe information
Yield
Makes thirty-two 1½" bars Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Lightly coat a 13x9" baking dish with nonstick spray, then line with parchment paper, leaving a 2" overhang on long sides. Coat parchment with nonstick spray.
Step 2
Pulse graham crackers in a food processor until finely ground. Add butter and kosher salt and pulse to combine. Press graham cracker mixture into bottom of prepared baking dish. Scatter chocolate, cashews, coconut, and cornflakes over crust. Pour condensed milk evenly over top.
Step 3
Bake until coconut is pale golden brown, 20–25 minutes. Transfer dish to a wire rack and sprinkle bar with sea salt; let cool. Use parchment paper overhang to lift bar out of pan and onto a cutting board. Trim edges; cut bar into thirty-two 1½" squares.
Step 4
Do Ahead: Bars can be made 5 days ahead. Store tightly wrapped at room temperature.
Recipe notes
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