- PAM® Coconut Oil No-Stick Cooking Spray
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup Peter Pan® Crunchy Peanut Butter, melted
- 11 whole graham crackers, crushed into fine crumbs
- 1/2 cup Parkay® Original Spread-tub, melted
- 1 cup semisweet chocolate chunks
- 1/4 cup toffee bits
- 1 1/4 cups flaked coconut
- 1/4 cup red and green candy-coated chocolate pieces
- Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
- Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
- Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
- Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.
04/09/2018
recipepes.com
Peanut Butter Magic Bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
