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Line the bottom of a 9x13 pan with a single layer of the graham cracker, cutting them to fit around the edges. You will need another identical layer fro the top.
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Toast the walnuts in a single layer on a pan in a preheated 350 degree oven for 10 minutes. Toss them once at the 5 minute mark. Allow them to cool to room temperature before roughly chopping them with a chefs knife or individually breaking them into a few pieces each with your fingers. larger chunks are better in this recipe, I think.
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In a medium to large saucepan over medium heat, add the brown sugar, butter, milk and vanilla extract. Bring to a slow rolling boil for about 4 minutes. Turn the heat down if necessary. This should never boil too rapidly.
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Remove from heat and stir in the nuts, coconut and graham crumbs.
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Spread this hot mixture evenly over the graham cracker base and then top with an additional layer of graham crackers.
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Allow to cool to room temperature before placing in the fridge for a couple of hours at least to set completely.
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Top with the vanilla buttercream frosting, cut in squares and serve.