A cross between a cake and a cookie, bar cookies are baked in a pan. As a rule, they are then cooled and cut into bars…The unbaked dough is usually stiff and must be spread or patted into the pan. After baking, the bars should have a thin, delicate crust and a moist crumb. Over-mixing produces a hard and crusty top; over-baking restults in a dry and crumbly cookie. Bake…bars till the cookies appear dull and a slight imprint remails after touching the surface with a fingertip. Test cake-like bars for doneness with a wooden pick.
Preheat oven to 350F. Mix graham crackers, butter, and powdered sugar. Pat into the bottom of a 9″x13″ pan. Bake 10 minutes. Mix coconut, milk, vanilla, and almonds. Pour over crust and bake 10 minutes at 350 F. In a double boiler over low heat melt chocolate chips and spread on top of bars. Cool. Cut into squares.
Melt margarine in 13-by-9-inch pan in a preheated 350-degree oven (325 degrees for glass pan). Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs. Top with almond brickle chips, chocolate morsels and chopped nuts; press down firmly. Bake until lightly browned, 20 to 25 minutes. Let cool; chill if desired. Cut into bars. Store, covered, at room temperature.