1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/2 cup butter, melted
1 1/2 cups Dulce de Leche Cheerios® cereal
1 cup coarsely crushed pretzels
1 cup white vanilla baking chips (6 oz)
1 cup milk chocolate chips (6 oz)
1 cup coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted
butter. Press in bottom of ungreased 13x9-inch pan. Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature. Makes 20 bars.
Marcela Valladolid was born in San Diego and raised in Tijuana. She had already started her studies in architecture at the university, when she decided to spend a school break in Baja California, working at her aunt's cooking school. It was love at first bite. Marcela exchanged college careers and entered the Los Angeles Culinary Institute, followed by the Ritz Cooking School in Paris. Years after a very satisfying tenure as Food Editor for "Bon Appetit", she began starring in her own show, "Mexican Made Easy", now in its second season at the Food Network. Most recently, Valladolid has launched Dulce de Leche Cheerios.