1/2 cup butter
1 1/2 cups graham crackers crumbs
7 ounces flaked coconut; 2 2/3 cups
14 ounce can sweetened condensed milk
12 ounce package semi-sweet chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350° (325° for glass dish). In 13×9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then Eagle® Brand.
Bake 25 minutes our until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature.
Source: Eagle Brand