Ingredients

The following ingredients have 4 Servings
  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups graham cracker crumbs
  • 3 TBSP powdered sugar
  • 2 TBSP Jif Creamy Peanut Butter
  • 1/2 cup butter (melted)
  • 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup Jif Creamy Peanut Butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1 cup mini peanut butter cups or chopped up peanut butter cups
  • 1 1/3 cups flaked coconut

Instruction

  • HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  • In a food processor, combine graham cracker crumbs, powdered sugar and 2 TBSP peanut butter. Pulse to combine well.
  • Combine graham cracker crumb mixture and butter in small bowl. Press into bottom of prepared pan.
  • Put 1/4 cup peanut butter into a microwave safe bowl and microwave for approx 15 seconds (you just want to soften to a stir-able consistency). Combine peanut butter with sweetened condensed milk and stir well to combine.
  • Pour sweetened condensed milk & peanut butter mixture evenly over crumb mixture. Layer evenly with chocolate chips, peanut butter chips, peanut butter cups and coconut. Press down firmly with fork.
  • BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
  • 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 bars.