As you can probably tell from the listing of cookies, I like to make bar cookies. They go so much faster than making them into cookies. You might want to read all the directions on these cookies before you get started, because you bake the crust first, let it cool, then put the chocolate/peanut butter topping on. So you don’t have to melt the chocolate until about an hour after the crust is baked. This might save you some time.
1/2 cups butter or margarine
1-1/2 cups graham cracker crumbs
7 ounces shredded coconut
1 can sweet condensed milk
1/2 cups peanut butter
1 12-oz bag chocolate chips
Preheat oven to 35o or 325 for glass pans.
Melt the butter in the microwave. Pour into a 13×9 pan.
Add the graham cracker crumbs to the butter and mix.
Cover the bottom of the pan and press the crumbs firmly to make a crust.
Layer the coconut over the graham cracker crumbs.
Pour the sweetened condensed milk over the coconut. Using a spatula, try to spread the milk evenly over the coconut.
Bake for 25 minutes.
Remove the pan from the oven and let the cracker/coconut mixture cool for about 1 hour.
Melt the chocolate and the peanut butter together in a small saucepan over a low heat. Be sure not to overheat, as it will burn easily.
Pour over the coconut and spread evenly, like frosting. Cool again in the refrigerator.
Cut into squares and serve.