Once in a blue moon, someone on staff brings food into the Tribune office to share. More often than not, this person is Dylan Huebner, our visual content editor. After Tribune staff members began to greet him with a warm reception whenever he brought them in, Dylan’s legendary “Mom Bars” have become an office favorite and his pride and joy.

And who can blame him for being so pleased with his baked goods? These delicious bars are great to bring to a party, make for your stressed-out roommates or even bring to your next family function – showing your relatives that, yes, you can bake. In fact, Dylan just brought a batch of bars in yesterday. Less than 24 hours later, the box contains only graham cracker crumbs and wrinkled parchment paper.

Thanks for sharing your “Mom Bars,” Dylan. Now no staff member at the Tribune has an excuse not to make a batch of their own to share — and neither do you.

Dylan’s Mom Bars

Prep time: 15 minutes

Total time: 1 hour

3 cups finely ground graham crackers

¼ cup sugar

1 ½ sticks unsalted butter, melted

1 cup semisweet chocolate chips

1 can sweetened condensed milk

1 ½ cups sweetened shredded coconut

1. Preheat oven to 375 degrees. Lightly splash 15×10 inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, mix graham cracker crumbs, sugar and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm — about 10 minutes. Transfer to wire rack; cool for 20 minutes.
3. Sprinkle cooled crust with chocolate. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack to cool completely. Cut into equal-sized bars. Makes 20 bars.