Ingredients:

Crust:

• 1 bag (10 oz/283 g) LAY’S^® CLASSIC Potato Chips
• 3 tbsp (45 mL) granulated sugar
• 2 tbsp (30 mL) all-purpose flour
• 3 tbsp (45 mL) unsalted butter, melted

Filling:

• 1 cup (250 mL) LAY’S CLASSIC^® Potato Chips
• 1 can (14 oz/398 mL) sweetened condensed milk
• 2 cups (500 mL) semi-sweet chocolate chips
• 1 cup (250 mL) slivered almonds
• 1 cup (250 mL) unsweetened large coconut flakes

How to make it:

Crust:

1. Preheat oven to 350°F (180°C). Line 13- x 9-inch (3 L) baking pan with enough parchment paper to overhang edges; set aside.
2. In food processor, pulse LAY’S^® CLASSIC Potato Chips, sugar and flour to make coarse crumbs. Add melted butter; pulse for about 10 seconds or until evenly moistened and mixture resembles wet, coarse sand. Press into bottom of prepared pan.
3. Bake for 8 to 10 minutes or until lightly golden brown, crisp and dry. Let cool slightly.

Filling:

1. Using fingertips, crush LAY’S^® Chips until size of coconut flakes; set aside.
2. Pour sweetened condensed milk over crust, spreading to coat evenly. Top with LAY’S® Chips, chocolate chips, almonds and coconut.
3. Bake for 8 to 10 minutes or until sweetened condensed milk is lightly golden and coconut is toasted. Let cool completely.
4. Using parchment paper as handles, transfer bars to cutting board; cut into bars.

Tips:

• Substitute dark chocolate chips for semi-sweet chocolate chips if preferred.
• Substitute pecans, walnuts or hazelnuts for almonds if preferred.