Easy Peanut Butter Chocolate Coconut Graham Bars Recipes

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

COCONUT GRAHAM BARS

Steps:

• In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned. , Combine coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat; stir in chocolate chips until melted. Spread over coconut layer. Cool before cutting.

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

CHOCOLATE COCONUT CANDY BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
• Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
• Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.