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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Long twisted spoon for stirring and layering cocktails
Unlined copper for sugar work — even heat for caramel and candy
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Long twisted spoon for stirring and layering cocktails
Unlined copper for sugar work — even heat for caramel and candy
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Preheat oven to 325 degrees. 2. Line a 13x9" baking pan with enough foil to overhang along sides by 2" and coat with cooking spray. 3. Combine crumbs, butter, sugar and cinnamon. 4. Press mixture into bottom of pan. 5. Combine coconut and chocolate chips. Spread evenly over the crumbs. 6. Pour condensed milk all over mixture and sprinkle with jimmies if desired. 7. Bake 30 minutes or until lightly browned and center is just set. 8. COOL COMPLETELY. 9. Using foil, lift from pan and cut into bars.