This recipe kicked off the "Krystal Keith in the Kitchen" blog series that will be featured every Tuesday on Blog.GACTV.com . You can read the story behind this recipe in the full post here. Just in case you missed it, here is the recipe:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 stick butter
8 oz cream cheese
14 oz can sweetened condensed milk
8 oz pkg sweet cooking chocolate, melted
1 Tbsp vanilla
coconut pecan frosting
Preheat oven to 350 degrees. Combine crumbs, sugar and butter and press into the bottom of a 15x10 jelly roll pan (same as a baking sheet that is 1" deep). In a large bowl beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add remaining ingredients, except topping mix, and pour into pan. Bake for 20 minutes. Top with coconut pecan canned topping (see recipe below).
Coconut Pecan Frosting:
Feel free to opt for canned coconut pecan topping but here is a recipe for you to make it yourself.
1 cup coconut, shredded
1 cup pecans, chopped
1 cup sugar
1 cup evaporated milk
1 stick butter
Combine all ingredients, except nuts, in a sauce pan, heat ingredients until it thickens. Stir in pecans and use as a topping.