(by Shirley McNevich)
1/2 cup butter (melted)
1 1/2 cups graham cracker crumbs
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips
Spray a 9 x 13 cake pan with Pam. Pour the melted butter into the greased pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Pour the Eagle milk evenly over the graham cracker crumbs. Spread the chocolate chips over the milk layer. Use the back of a spoon to press the chocolate chips down into the other layers. Spread the peanut butter chips over the top. Use the back of a spoon to press the peanut butter chips down into the other layers. Bake at 350 degrees for 25-30 minutes or until browned. Cool completely. Cut into squares or bars.
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