2cupsgraham cracker crumbsor about 1 ½ sleeves graham crackers, blended into crumbs
½cupunsalted buttermelted
2tablespoonssugar
1, 14oz.bag sweetened dried coconut
1, 14oz.can sweetened condensed milk
1, 12oz.bag semisweet chocolate chips
2tablespoonscreamy peanut butter
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together the graham crackers, sugar, and melted butter until combined.
Pour the graham cracker mixture into a 9 x 13 baking pan. Spread the graham crackers out evenly then press them down gently but firmly to form a crust. Bake for 10 minutes.
While the crust bakes, mix the sweetened condensed milk and coconut together until combined.
Scoop the coconut mixture onto the warm graham cracker crust and gently spread out. Bake for 10 minutes.
While the coconut mixture bakes, melt the chocolate and peanut butter together until smooth by cooking at 30% heat in 30-45 second intervals, stirring between intervals, or until the chocolate is melted and smooth. You can also melt the chocolate in a double boiler (directions below in the notes).
Pour the melted chocolate over the coconut. Carefully spread the chocolate out to cover the coconut.
Chill the bars, uncovered, in the refrigerator for 2 - 4 hours, or until the chocolate has completely hardened. Cut into bars and serve!
How to melt butter: cut the butter into small cubes and heat in a saucepan over low heat or covered in the microwave on 30% heat for 20-30 second intervals until melted.
For best results, use traditional creamy peanut butter like Jif or Skippy. I do not recommend natural peanut butter.
Storage directions: leftover bars last covered in the refrigerator for 3-4 days. They can also be frozen in a freezer safe container for up to 3 months. For best results, slice up the bars before freezing and place parchment paper or wax paper between the pieces to keep them from sticking.