It’s funny how even when I am super duper busy and have a million things to do, I ALWAYS manage to find time to bake something.
I just can’t help it.
These bars will knock your socks off. I’m giving you fair warning that you will need to do 50,000 jumping jacks in order to burn all the calories off that you will consume when you eat these, because if you’re at all like me, you will not be able to stop at just one. They are gooey and rich . . . .a buttery graham cracker crust, followed by a layer of coconut and sweetened condensed milk (this stuff rocks my world), and then topped with a combination of melted chocolate and peanut butter , YUM!
You know that line from the movie Jerry Maguire where Renee Zellweger’s character says, “shut up, you had me at hello.” Well, that’s kind of how I feel about sweetened condensed milk, when I see that a recipe has it in it or someone tells me about a recipe and mentions SCW, I am 100% sold! So feel free to share with me any and/or all recipes you have using this insanely good stuff!
- 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
Heat oven to 350°F. Spray a 9x9-inch baking pan with no-stick cooking spray.
Combine the 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 20-25 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.
The original recipe called to put these in a 9x13 pan which I tried, but I didn't think there was even close to enough graham cracker crumbs to cover the bottom of the pan, so I opted for a smaller pan and I am so glad I did.
Recipe Source: Adapted slightly from Eagle Brand