I’ve been part of a Bunco group since 2004. For those of you who don’t know what Bunco is… it’s a dice game typically played by ladies (although 100+ years ago when it started it was a men’s game) that involves NO skill and is really an excuse to gather to eat, drink and chat. My favorite part about hosting is coming up with a fun menu to share with my Bunco friends. Many good recipes have come from Bunco and this is one of them.
A few years ago I was looking for a new dessert to try for Bunco – I find that small desserts where you use your fingers are much more likely to be eaten than say slices of cake or pie. I consulted one of my favorite dessert books from the amazing Magnolia Bakery in New York City and found this recipe. These bars have a bit of everything in them and definitely will satisfy a sweet tooth. And, they are so easy to make – I made this batch with my niece, Mia K (age 8).
| Bunco Bars | Print |
- 2 cups graham cracker crumbs
- 2 cups coarsely chopped pecans
- 2 cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- ¾ cup (1½ sticks) unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- Preheat oven to 325°F.
- Lightly grease a 13x9x2-inch baking pan.
- Mix together all the ingredients except the sweetened condensed milk in a large bowl.
- Transfer the mixture to the prepared pan and pat down evenly with your hands.
- Pour the sweetened condensed milk over the top to cover, using a spatula to spread if necessary.
- Bake for 30-35 minutes, or until lightly golden. Do not under cook or they will likely crumble when cut.
- Cool to room temperature, cover tightly with plastic wrap, and allow to set overnight before cutting and serving.
Source: Variation of a recipe from More from Magnolia (2004)
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