Shelly's Recipe

TRIPLE LAYER COOKIE BARS

Category: Bars

No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
2 1/3 cups flaked coconut
1 (14-oz) can sweetened condensed milk
1 cup (6 oz) semi-sweet chocolate chips
1/2 cup creamy peanut butter

Heat oven to 350. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. 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 saucepan over low heat. Spread evenly over hot coconut layer. Cool on wire rack. Cut into bars or diamonds. Store covered at room temperature.

TIP 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.