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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Dolores Skrout, Summerhill, Pennsylvania Ingredients:
1-1/2 cups graham cracker crumbs |
1/2 cup butter, melted |
1 can (14 ounces) sweetened condensed milk |
1 package (7 ounces) flaked coconut |
2 cups (12 ounces) semisweet chocolate chips |
1/2 cup peanut butter |
24 blanched almonds |
Directions:
1. In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned.
2. In a microwave, combine the chocolate chips and peanut butter; stir until smooth. Microwave 30-60 seconds longer or until chips are melted; stir until smooth.
3. Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting. Yield: 2 dozen.
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