As soon as I saw this recipe for Chocolate Peanut Butter Mounds Bars on one of my favorite blogs, Eat, Live, Run, I knew I had to add it to my list of recipes to try. Two of my mother's favorite foods are peanut butter and coconut, so I decided to make these for a Mother's Day treat. They were a hit!
So sweet, so delicious!
Chocolate Peanut Butter Mounds Bars
from Eat, Live, Run
19 graham crackers, crushed (2 sleeves)
1 stick butter, melted
1/2 cup sugar
1 14 oz package sweetened coconut flakes
1 14 oz can sweetened condensed milk
12 oz chocolate chips, melted (I used a mix of semi sweet and bittersweet)
2 Tbsp peanut butter
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
In a large bowl, mix together graham cracker crumbs, melted butter and sugar. Pat the mixture down into the prepared pan and bake for 10 minutes.
Meanwhile, in another bowl, combine the coconut and sweetened condensed milk. Spread on top of the baked graham cracker crust, then bake for another 20 minutes.
Melt chocolate chips in the microwave by cooking for 30 seconds at a time, stirring after each round until smooth. Stir in peanut butter until well combined. Add topping to the coconut layer after the bars come out of the oven.
Place bars in the refrigerator to chill until the chocolate hardens. Cut into small squares and start devouring!
Note: I replaced 4 oz of the coconut with 4 oz chopped almonds