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

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Ingredients

2 cups graham cracker crumbs
2 cups coarsely chopped pecans
2 cups sweetened shredded coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
3/4 cup 1 1/2 sticks unsalted butter, melted
One 14-ounce can sweetened condensed milk

Instructions

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.