1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
1 cup semisweet chocolate chunks or chocolate chips
1/3 cup toffee bits
1-1/4 cups sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup crunchy peanut butter (I used smooth)
1/4 cup candy-coated chocolate pieces, such as M&Ms
Directions
1. Preheat the oven to 350℉. Line a 13x9-inch baking pan with parchment paper, allowing the parchment to come up the sides.
1. Preheat the oven to 350℉. Line a 13x9-inch baking pan with parchment paper, allowing the parchment to come up the sides.
2. Stir together graham cracker crumbs and butter until well blended and press mixture into the bottom of the prepared pan.
3. Sprinkle chocolate chunks, toffee bits, and coconut evenly over the crust.
4. Stir together condensed milk and peanut butter in a small bowl until well blended and pour mixture evenly over coconut mixture. Sprinkle evenly with candies.
5. Bake in the preheated oven until golden brown around the edges and slightly bubbly, about 20 minutes. Let cool completely, at least 1 hour.
6. Use the edges of the parchment paper to carefully lift the magic bars from the pan. Cut into 24 squares.
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