Yield: 3 dozen bars
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ingredients
- No-Stick Cooking Spray
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 1/3 cups flaked coconut
- 1 (14 oz.) can Sweetened Condensed Milk
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1/2 cup Creamy Peanut Butter
Instructions
- HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
- COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Top evenly with coconut. Pour sweetened condensed milk evenly over coconut layer.
- BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm. Melt chocolate chips with peanut butter in small microwave-safe bowl on HIGH for 1 minute. Stir until smooth. Spread evenly over hot coconut layer. Cool 15 minutes on wire rack. Refrigerate 45 minutes or until chocolate is set. Cut into bars or diamonds.
- For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
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