Frosty Winter Bars

This rich no-bake bar offers a sweet, cakey experience with a pleasant cookie base and fluffy, nut-strewn frosting.

BARS 1 box graham crackers, divided

(reserving 1 cup cracker crumbs) 1 cup sugar

1 egg

½ cup evaporated milk

2 sticks butter

1 cup shredded coconut

1 cup chopped nuts (we used walnuts)

Instructions: Using a 13-by-9-inch cake pan, place enough whole graham crackers to line the bottom. You may have to break some to cover the bottom. In a pot, combine sugar, egg, milk and butter and bring to a boil. Lower heat and cook slowly for 5 minutes. Remove from heat and add coconut, nuts and 1 cup of graham cracker crumbs. Pour over cracker-lined pan and top mixture with another layer of whole graham crackers. Refrigerate for an hour.

FROSTING

1 stick melted butter, cooled

3-5 tablespoons evaporated milk

2-3 cups powdered sugar

1 teaspoon vanilla

½ cup chopped nuts (we used walnuts)

Instructions: Mix ingredients (except nuts) in a bowl until smooth (add additional powdered sugar or milk as needed to get the right consistency) and spread over cooled bar base. Top with chopped nuts and refrigerate several hours or overnight before serving.

Note: The original recipe called for using a cookie sheet, but we made ours in a 13-by-9inch cake pan, which produced a higher, showier bar.

Makes 36 bars