Imagine you’re taste buds thanking you when you try …
The Cookie Bar!
You are very very hungry and it’s not really time to eat, but hey you need a pick me up. Well this won’t just pick you up, it will slap your taste buds around and put a groove to your afternoon.
Think Mounds bar meets Reeses with a whim of graham cracker goodness lurking about.
It’s simple, I adore chocolate, peanut butter and coconut. So it only makes sense that once in a blue moon I’m able to throw my favorites into one gorgeous indulgence.
I like the traditional graham cracker crust layer, topped with the a chewy coconut and finished off with a luscious layer of chocolate and peanut butter. I know, mmm. Â So just go on, make a batch, brew a cup of coffee or tea then sit back and love it.
The Cookie Bar
Ingredients
- ½ cup Butter
- 1 ½ cup Graham Cracker Crumbs
- 10 oz Sweetened Flaked Coconut (I use just over 2/3's of a 14 oz bag)
- 1 14 oz can Sweetened Condensed Milk
- 1 12 oz package Semi-Sweet Chocolate Chips
- ½ cup Creamy Peanut Butter
Instructions
- Preheat oven to 350°F.
- Add the 1/2 cup (1 stick) of butter to a 9x13 baking pan and place in oven to melt. Carefully remove the pan from oven and tilt around to coat. Evenly sprinkle Graham Cracker Crumbs. Allow to soak up melted butter.
- Top evenly with Sweetened Flaked Coconut, then drizzle the Sweetened Condensed Milk all over the coconut. Place in preheated 350°F oven and bake for about 25 minutes or until lightly golden brown.
- In a microwave heatproof dish, pour in the Chocolate Chips and add the Peanut Butter. Microwave for 1 minute, then check and add 30 seconds more checking until the chocolate is soft. Stir until well blended.
- Spread Chocolate/Peanut Butter mixture over the warm coconut and spreading to cover evenly.
- Cool at least 30 minutes. Chill thoroughly before cutting into squares.
- Garnish as desired with more coconut, crushed peanuts, etc.
Notes
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