- 1 (10-ounce) bag plain salted potato chips, preferably not thick-cut
- 3 tablespoons all-purpose flour or rice flour
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 cup large unsweetened coconut flakes, such as Bob’s Red Mill, or sweetened coconut flakes
- 1 cup salted smoked almonds, or your nut of choice, roughly chopped
- Preheat the oven to 350°F. Butter a 9×13″ baking pan, preferably metal, and line with parchment paper so it overhangs by a couple of inches on the long sides of the pan.
- In a food processor, pulse the potato chips with the flour until they resemble coarse bread crumbs. Pour in the 4 tablespoons butter and pulse until the chips are evenly moistened and finely chopped. Press the mixture into the prepared baking pan.
- Bake for about 15 minutes, until the crust is dry and very lightly browned. Let cool.
- Pour the sweetened condensed milk over the crust and tip the pan so it forms an even layer. Scatter the chocolate chips, coconut, and nuts on top and use a fork or the back of a spoon to press the ingredients into the sticky condensed milk.
- Bake for about 25 minutes, until the coconut is toasted and the condensed milk is lightly browned at the edges. Transfer to a rack and let cool.
- When the bar is cool, use the parchment paper to lift it out of the pan. Cut into any size squares you desire and serve.