Coconut and caramel are layered on top of a graham cracker crust, then topped with a rich chocolate and peanut butter frosting. These bars are so delicious, be sure to have some friends over so you don’t eat them all.
Original recipe makes 1 – 13×9 inch pan
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (7 ounce) package flaked coconut
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup Jif® Creamy Peanut Butter
- Preheat oven to 350 degrees F (325 degrees F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13×9-inch baking pan. Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
- Bake 25 minutes or until lightly browned.
- In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.
- Cool 30 minutes. Chill thoroughly. Cut into bars. Garnish as desired. Store loosely covered at room temperature.
Calories: 221 kcal
Carbohydrates: 19.7 g
Cholesterol: 13 mg
Fat: 12.5 g
Fiber: 1.7 g
Protein: 2.7 g
Sodium: 104 mg