Q: I absolutely love the chocolate chip coconut bars at Pangaea. Is it possible to get that recipe?

-- Scott Drinkard, Atlanta

A: It's not hard to figure out why these bars, made with a graham cracker crust and topped with coconut, crushed toffee and chocolate chips, are such a hit. Pangaea, which specializes in creative sandwiches with an international flair, opened 1 1/2 years ago in the booming west Midtown area.

-- Jeanne Besser, for the Journal-Constitution

DESSERT

Toffee and Coconut Bars

JEAN SHIFRIN / AJC

Makes 24 servings

Preparation time: 15 minutes, plus overnight cooling

Cooking time: 15 minutes

4 cups (about 15 1/2 ounces) graham cracker crumbs

1 cup (2 sticks) butter, melted

1 (14-ounce) package sweetened flaked coconut

1 (14-ounce) can sweetened condensed milk

1 1/4 cups chocolate chips

1 (9-ounce) bag toffee bits

Preheat oven to 350 degrees. Line a 15-by-11-inch jellyroll pan with sides with parchment paper.

In a large bowl, combine crumbs and butter. Spread mixture evenly over pan and pat to compact. Spread coconut evenly over crumbs. Drizzle evenly with condensed milk. Sprinkle with chocolate chips and toffee bits. Bake for 15 to 20 minutes, or until evenly browned, reversing the tray once. Cool overnight before cutting.

Per serving: 372 calories (percent of calories from fat, 53), 3 grams protein, 42 grams carbohydrates, 2 grams fiber, 23 grams fat, 37 milligrams cholesterol, 247 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.