(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.
