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1
Preheat oven to 350F.
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2
Place 1/2 cup butter in a 8 1/2 by 13 inch pan and place in oven as it is preheating.
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3
Wait for butter to melt (app.
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4
5 mins).
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5
Remove pan with melted butter from oven.
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6
Add graham cracker crumbs to melted butter.
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7
I eyeball the crumbs so you may have to add more if the entire bottom of the pan 8 not completely and evenly covered with the crumbs.
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8
You should have a nice and even layer of crumbs that will be your base.
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9
Pour the entire can of sweetened condensed milk onto the crumbs.
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10
I usually get the 14 Oz Eagle Brand.... it is by far the best brand to use.
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11
If you want to cut fat, use the low fat version instead.
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12
Make sure to pour milk evenly onto the crumbs.
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13
This is the fun part.... use 1/2 the bag of semi sweet chips.... just sprinkle the chips evenly across the milk.
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14
You can vary the type of chips if you want.
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15
Now sprinkle 1/2 the bag of peanut butter chips on top to create a nice layer of chocolaty & peanut buttery goodness.
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16
Layer the coconut flakes on top of the chips.
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17
You can add more flakes....
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18
I love coconut so I actually use 2 to 3 cups.
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19
Sprinkle the remaining semi chocolate and peanut butter chips on top of the coconut flakes.
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20
Make sure it is distributed evenly across the pan.
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21
Now add the chipped walnuts.
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22
Sprinkle evenly on top.
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23
Using a spatula, press down firmly on the bars.
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24
This will pack the chips, coconut and nuts into the sweetened condensed milk and graham cracker crumbs.
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25
Place the pan in the oven and bake for 25 minutes.
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26
The coconut should be toasted once done.
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27
Now let the bars cool, at least 2 hours or overnight to let set.
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28
If you cut the bars too soon, you will end up with a gooey mess.
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29
Still yummy, but you will not achieve the cookie bar results unless you are patient and wait.
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30
When completely cooled, cut the cookie into bars.
