Layers of yum, these bars
are so easy to make you'll be taking them to your next church
supper or potluck!
Chippy
Chewy Bars
- 1/2 cup butter or margarine
- 1 1/2 cups graham cracker
crumbs
1 2/3 cups (10-ounce package) REESE'S Peanut Butter Chips - divided
use
- 1 1/2 cups MOUNDS Sweetened
Coconut Flakes
1 (14-ounce) can sweetened condensed milk (not evaporated
milk)
1 cup HERSHEY'S Semi-Sweet Chocolate Chips OR HERSHEY'S MINI
CHIPS Semi-Sweet Chocolate Chips
1 1/2 teaspoons vegetable shortening (do not use butter, margarine,
spread or oil)
- Heat oven to 350°F
(175°C). Place butter in 13 x 9 x 2-inch baking pan. Heat
in oven until melted; remove pan from oven. Sprinkle graham cracker
crumbs evenly over butter; press down with fork.
- Sprinkle 1 cup peanut
butter chips over crumbs; sprinkle coconut over chips. Layer
remaining 2/3 cup peanut butter chips over coconut; drizzle sweetened
condensed milk evenly over top. Press down firmly.
- Bake 20 minutes or until
lightly browned.
- Combine chocolate chips
and shortening in small microwave-safe bowl. Microwave at HIGH
(100%) 1 minute; stir. If necessary, microwave at HIGH an additional
15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth.
- Drizzle evenly over top
of baked mixture. Cool completely. Cut into bars.
Makes about 48 bars.
Note: For a lighter drizzle,
use 1/2 cup chocolate chips and 3/4 teaspoon vegetable shortening.
Microwave at HIGH 30 seconds to 1 minute or until chips are melted
when stirred.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
