Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine

  2. 1 1/2 cups graham cracker crumbs

  3. 1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips - divided use

  4. 1 1/2 cups MOUNDS Sweetened Coconut Flakes

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

  6. 1 cup HERSHEY'S Semi-Sweet Chocolate Chips OR HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips

  7. 1 1/2 teaspoons vegetable shortening (do not use butter, margarine, spread or oil)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Place butter in 13 x 9 x 2-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 1 cup peanut butter chips over crumbs; sprinkle coconut over chips. Layer remaining 2/3 cup peanut butter chips over coconut; drizzle sweetened condensed milk evenly over top. Press down firmly.

  3. Bake 20 minutes or until lightly browned.

  4. Combine chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

  5. Drizzle evenly over top of baked mixture. Cool completely. Cut into bars.


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