Triple layer cookies

By awelsh728

Ingredients

• * Crisco® Original No-Stick Cooking Spray
• 1 1/2 * 1 1/2 cups graham cracker crumbs
• 1/2 * 1/2 cup butter, melted
• 2 1/3 * 2 1/3 cups flaked coconut
• 1 * 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 * 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1/2 * 1/2 cup Jif® Creamy Peanut Butter

Preparation

Step 1

* HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
* COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Top evenly with coconut. Pour sweetened condensed milk evenly over coconut layer.
* BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm. Melt chocolate chips with peanut butter in small microwave-safe bowl on HIGH for 1 minute. Stir until smooth. Spread evenly over hot coconut layer. Cool 15 minutes on wire rack. Refrigerate 45 minutes or until chocolate is set. Cut into bars or diamonds.
* For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.