(by Shirley McNevich)
Crust: 18 graham cracker squares (crushed--should make about 1 1/2 cups); 4 TBSP white sugar; 1/3 cup melted butter
Filling: 3 cups Baker's angelflake coconut; 1 tsp. vanilla; 1 can Eagle brand sweetened condensed milk (NOT evaporated); 1/4 tsp. salt
Topping: 1 1/2 cups Nestle's semi-sweet chocolate bits; 1 TBSP Jif peanut butter
In a bowl add graham cracker crumbs, white sugar and melted butter--stir. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 10 minutes--set aside. In a separate bowl add coconut, vanilla, condensed milk and salt--stir until mixed. Spread the mixture on the graham cracker crust. Bake at 350 degrees for 12 minutes--set aside. In a microwave safe bowl add chocolate chips and peanut butter--melt according to bag directions and stir. Spread the melted mixture all over the top of the baked mixture. Cool completely, then refrigerate until cold. Cut into bars or squares.
No comments:
Post a Comment