• 1 1/2 cups CHIPITS®* Semi-Sweet Chocolate Chips 375 mL
• 3/4 cup coconut, flaked 175 mL
• 3/4 cup CHIPITS® Skor® Toffee Bits 175 mL
• 1/2 cup sliced almonds 125 mL
• 1 1/2 cups ROBIN HOOD® All Purpose Flour 375 mL
• 1/3 cup granulated sugar 75 mL
• 3/4 cup LACTANTIA® Butter 175 mL
• 1 can (300 mL) EAGLE BRAND® sweetened condensed milk

1. PREHEAT oven to 350ºF (180º). Spray a 13" x 9" (33 cm x 23 cm) cake pan with PAM Cooking Spray.
2. COMBINE CHIPITS® Chocolate Chips, coconut, SKOR® Toffee Bits and almonds. Set aside.
3. COMBINE flour and sugar. Cut in butter until mixture is crumbly. Press firmly into greased pan. BAKE at 350ºF (180ºC) for 12 minutes, or until light golden.
4. POUR EAGLE BRAND® evenly over crust. Sprinkle with chocolate chip mixture. Press down firmly. BAKE 25 - 30 minutes, or until lightly browned. Cool; cut into bars.

Preparation time: 10 minutes
Baking time: 42 minutes
Makes: about 24 bars
Freezing: excellent