Dessert "Magic Coins"

Ingredients:

• 2 cups crushed graham crackers (about 14 graham crackers)
• 110g melted unsalted butter, plus extra for greasing the pan
• 1 can (400 g) of condensed milk with sugar
• 40 chocolate Hanukkah coins without packaging
• 1 cup coarsely chopped walnuts (about 100 g)
• 1 cup white chocolate chips (about 170g)
• 1.5 cups sweet coconut flakes (about 170 g)
• 1/3 cup white and blue decorative sprinkles

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Line a 22x32cm baking dish with foil, leaving an overhang on both sides (to make it easier to remove the dessert later). Grease the foil with oil.
2. In a medium bowl, combine crushed graham crackers with melted butter. Toss with a fork to coat evenly, then press into the bottom of the prepared pan into an even, firm layer. Drizzle with condensed milk and spread it evenly with a spatula. Line the pan with 20 coins (5 along the long side and 4 along the short side). Sprinkle with walnuts, then white chocolate chips, coconut, and finally, blue and white sprinkles.
3. Bake until the coconut is golden brown around the edges and lightly toasted, 25–30 minutes. Remove from the oven and add the remaining 20 coins, pressing lightly. Bake until the coins soften and cling to the coconut, 1–2 minutes.
4. Transfer the pan to a wire rack and let cool completely, at least 2 hours (see Note). Remove the dessert from the pan by pulling the foil tabs and transfer to a cutting board. Cut into 20 bars, each with a coin on it. The cooled dessert can be stored in the refrigerator for up to 2 days, both before and after slicing..
   
   Confectionery sprinkles:
   Blue and white sprinkles for Hanukkah can be found online. Or you can make your own sprinkles by mixing white, blue, and light blue nonpareils or decorative sugar.