Ingredients Jump to Instructions ↓

  1. 1/2 cup (1 stick) butter or margarine

  2. 1-1/2 cups graham cracker crumbs

  3. 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

  4. 1-1/2 cups MOUNDS Sweetened Coconut Flakes

  5. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)

  6. 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate

  7. 3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Place butter in 13x9x2-inch baking pan. Heat in oven until melted; remove pan from oven. Sprinkle graham cracker crumbs evenly over butter; press down with fork.

  2. Sprinkle peanut butter chips over crumbs; sprinkle coconut over chips. Drizzle sweetened condensed milk evenly over top.

  3. Bake 20 minutes or until lightly browned.

  4. Combine chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. Drizzle evenly over top of baked mixture. Cool completely. Cut into bars. About 48 bars.


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