TRIPLE LAYER COOKIE BARS

FOR THE CRUST:
1 1/2 cups graham crackers crumbs
1/2 cup (1 stick) butter or margarine, melted
FOR THE FILLING:
1 (7 ounce) package flaked coconut (2 2/3 cups)
1 (14 ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)
FOR THE TOPPING:
2 cups (12 ounces) semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees F (325 degrees F for glass pan).

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 and then pour EAGLE BRAND® evenly over coconut layer.

Bake 25 minutes or until lightly browned.

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

Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature.

Source: Eagle Brand