• Preparation Time 10 minutes
  • Baking Time 42 minutes
  • Makes about 24 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 ½ cups semi-sweet chocolate chips
  • ¾ cup flaked coconut
  • ¾ cup toffee bits
  • ½ cup sliced almonds
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • ⅓ cup granulated sugar
  • ¾ cup butter
  • 1 can Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
  • Extra semi- sweet chocolate chips for drizzle

Serving Size: about 24 bars


Serving Size: about 24 bars

  • Preheat oven to 350°F (180°C). Grease a 13" x 9" (33 cm x 23 cm) cake pan and line with parchment paper overlapping two sides for easy removal.
  • Combine, chocolate chips, coconut, toffee bits and almonds in a large bowl. Set aside.
  • Combine, in a separate bowl, flour and sugar. Cut in butter until mixture is crumbly using a pastry blender or two knives. Press firmly into prepared pan.
  • Bake in preheated oven for 12 minutes, or until light golden
  • Pour sweetened condensed milk evenly over crust. Sprinkle with chocolate chip mixture. Press down firmly.
  • Bake in preheated oven for 25 to 30 minutes, or until lightly browned. Cool; cut into bars.


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