Coconut Candy Bars

Instructions

Preheat the oven to 350°F (180°C).

Stir together the graham cracker crumbs, butter, and sugar in a medium bowl. Spread the crumb mixture on the bottom of a 9-by-13-inch baking dish and gently press with your fingertips to form an even layer. 

Bake until just golden around the edges, 10 to 12 minutes. Let cool slightly.

Dump the coconut and condensed milk in a bowl and stir well. Spread the coconut mixture evenly over the warm graham cracker crust in the baking pan. Return to the oven and bake until golden brown around the edges, 15 to 17 minutes. Let cool completely. TESTER TIP: Use the same bowl for the sweetened condensed milk and coconut as you did for the crumb mixture for super easy clean up.

When the coconut layer has cooled, in a medium pan over medium-low heat, stir together the chocolate chips, vegetable shortening, and peanut butter and warm, stirring constantly, until completely smooth, 2 to 4 minutes. 

Pour the chocolate mixture over the cooled coconut layer and use a spatula to spread it into a thin, even layer. Let cool completely.

Cut into 24 squares. Serve immediately or layer between sheets of wax paper in an airtight container and refrigerate for up to 2 weeks. If the bars have been refrigerated, let rest at room temperature before slicing and serving.

Dessert