This is the first recipe in our new blog, Lancer Media Kitchen.  Make this recipe at home for a chance to win a prize!   Share a photo of your creation on Facebook, Twitter, or Instagram.  Tag @lhsjournalism or #LancerMediaKitchen.  All entries must be posted by December 16.

Move over, Pumpkin pie!  Combine chocolate, nuts, coconut and graham crackers for this amazing dessert.  It’s a winning end to the Thanksgiving meal or a delicious holiday gift.  Can be frozen.

Level: Easy

Yield: 24 to 36 bars

Prep time: 15 minutes

Cooling time: 30 minutes

Bake time: 25 to 30 minutes

Ingredients:

½ cup margarine or butter

1 ½ cups graham cracker crumbs

1 (14-ounce) can Sweetened condensed milk (NOT EVAPORATED MILK)

1 (6-ounce) package semi- sweet chocolate chips

1 (3 ½ -ounce) can flaked coconut (1 ⅓ cups) * You can use as much or as little this is just recommended

1 cup chopped nuts

Directions

1. Preheat oven to 350 degrees or 325 degrees for a glass dish
2. In your dish put the margarine in the oven while it is preheating. Watch the margarine until it is completely melted. While the margarine is melting measure out all ingredients.
3. Pour the graham cracker on top of the melted margarine and take a fork and combine the margarine with graham cracker so the cracker is soaked with margarine. Then evenly spread out the graham cracker mixture.
4. Pour the sweetened condensed milk over the graham cracker mixture and use  a rubber spatula to spread the milk evenly
5. Evenly sprinkle half of the chocolate on the milk
6. Evenly sprinkle about ¾ of the nuts on the chocolate
7. Pour almost all coconut on chocolate put leave about ⅓ cups left to sprinkle on at the end.
8. Know put the rest of the chocolate and nuts on the coconut and after that put the remaining coconut on top. Lightly push down on the finish bars.
9. Put the dish in the oven and bake for 25 to 30 mins.