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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Triple Layer Cookie Bars Recipe

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This recipe for Triple Layer Cookie Bars is from KPMG EA Cookie Exchange, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter or margarine melted
1 1/2 cups graham cracker crumbs
1 (7 oz.) package flaked coconut (I use sweetened)
1 (14 oz.) can Sweetened condensed milk
1 (12 oz.) package semi sweet chocolate chips
1/2 peanut butter (I used crunchy)
Directions:
Directions:
1. Preheat oven to 350º (325º for glass dish). In small bowl combine graham cracker crumbs and butter, mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan. Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.

2. Bake 25 minutes or until lightly browned.

3. In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer.

4. Cool 30 minutes. Chill thoroughly. Cut into bars. Store loosely covered at room temperature
Number Of Servings:
Number Of Servings:
30

 

 

 

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