Coconut and Peanut Butter Bar

Name: Coconut and Peanut Butter Bar
Yield: 14
Ingredients: Crust; 1 package of unsalted chocolate sandwich cookies (220 g) crushed; 1/2 cup unsalted butter or margarine melted; 1/4 cup peanut butter; Filling and Topping; 2 cups shredded coconut fresh (250 g fresh or 150 g dried); 1 can sweetened condensed milk; 1/2 cup chopped peanuts; 1 cup chocolate chips semi-sweet chopped; 1 cup milk chocolate chips chopped

1
Crust
2
1 package of unsalted chocolate sandwich cookies (220 g) crushed
3
1/2 cup unsalted butter or margarine melted
4
1/4 cup peanut butter
5
Filling and Topping
6
2 cups shredded coconut fresh (250 g fresh or 150 g dried)
7
1 can sweetened condensed milk
8
1/2 cup chopped peanuts
9
1 cup chocolate chips semi-sweet chopped
10
1 cup milk chocolate chips chopped

Ingredients

1
Crust
2
1 package of unsalted chocolate sandwich cookies (220 g) crushed
3
1/2 cup unsalted butter or margarine melted
4
1/4 cup peanut butter
5
Filling and Topping
6
2 cups shredded coconut fresh (250 g fresh or 150 g dried)
7
1 can sweetened condensed milk
8
1/2 cup chopped peanuts
9
1 cup chocolate chips semi-sweet chopped
10
1 cup milk chocolate chips chopped

Directions

1
Crust
2
1 Preheat the oven to 350°F
3
In a medium bowl, mix well the cookies, butter, and peanut butter
4
2 Transfer the crust mixture to an ungreased 9x13 inch baking dish, pressing it evenly
5
Bake for 10 minutes
6
Let cool
7
Filling
8
1 Mix all ingredients except chocolate, and spread evenly over the crust
9
Bake for an additional 18-20 minutes or until the edges are lightly golden brown
10
Remove from oven and let cool completely
11
2 In a small saucepan, combine both types of chocolate chips and melt in a double boiler
12
3 Spread the melted chocolate over the coconut and refrigerate for four hours
13
Cut into bars and serve at room temperature.