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.
Nutritional Facts:
- Serving Size 1 bar, 1/36 of recipe
- Calories Per Serving 140
- Total Fat 9 g
- Calories From Fat 80 g
- Saturated Fat 5 g
- Trans Fat 0 g
- Cholesterol 10 mg
- Sodium 85 mg
- Total Carbohydrates 16 g
- Dietary Fiber 1 g
- Sugars 13 g
- Protein 2 g
