(by Shirley McNevich)
5 cups rice krispies cereal
1/2 cup butter (melted)
1 cup Reese's peanut butter chips
4oz. Baker's angelflake coconut
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1 cup chopped pecans
Coarsely crush 3 cups of the rice krispies cereal. Spread the melted butter evenly over the bottom of a 9 x 13 glass baking dish. Sprinkle the crushed rice krispies evenly over the top of the melted butter. Spread the peanut butter chips over the top. Spread the coconut over the peanut butter chips. Slowly pour the whole can of Eagle milk evenly over the whole top. Sprinkle the chopped pecans and the remaining 2 cups uncrushed rice krispies all over the top. Use the back of a spoon to press down firmly over the whole top of the mixture. Bake at 350 degrees for 25-30 minutes or until lightly browned. Cool completely. Cut into bars or squares.
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