Ingredients:

• 1 (10 oz.) package of teddy bear-shaped chocolate grahams, crushed
• ½ c. (1 stick) unsalted butter, melted
• 1 (10 oz.) package Andes Peppermint Crunch Baking Chips, divided
• 6 oz. white chocolate, chopped
• 1 c. pecans, chopped
• 1 c. flaked coconut
• 1 cup golden raisins
• 6 oz. semisweet chocolate, chopped
• 1 large egg, lightly beaten
• 1 (14 oz.) can sweetened condensed milk

Directions:

Pre-heat oven to 350 degrees. In a small sauce pan over low heat, melt butter and ½ cup Andes Peppermint Crunch Baking Chips. Place graham crumbs into a small bowl and pour melted mixture into crumbs, combine completely. Press mixture evenly into a lightly greased, 9” x 13” pan Sprinkle 1 cup of Andes Peppermint Crunch Baking Chips over crust, next the white chocolate, then the chopped pecans, flaked coconut, raisins, and finally the semisweet chocolate. Beat the egg into the sweetened condensed milk and pour mixture evenly over the toppings. Bake at 350 degrees for 35 minutes. Sprinkle remaining Andes Peppermint Crunch Baking Chips over the top while still warm. Place on a wire rack and cool. Cut into bars to serve.

Yield:

4 Dozen Bars