My cousin, Loraine, is a fantastic cook. At family gatherings, she is sure to bring an amazing dessert, and this is one of many of her delicious recipes! Thanks, sweet girl, for all of the good times and yummy memories!
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
2 cups flaked, sweetened coconut
1/2 cup chopped pecans
1 can Eagle Brand sweetened, condensed milk
7 oz. Hershey Bars
2 T. creamy peanut butter
Grease a 13 by 9 inch pan. Combine the graham cracker crumbs, sugar, and melted butter. Press into pan and bake at 350 degrees for 10 minutes. Meanwhile, mix together the coconut, Eagle Brand milk, and pecans. Spread over the crust and bake at 350 degrees for 15 minutes. Let Cool. Melt together 7 oz. chocolate Hershey Bars with the 2 T. peanut butter. Frost the bars.
Makes 20
Note: My sister, Julie, made these one time while we where together for a weekend and out of necessity, she used 1 Hershey bar and 8 oz. semisweet Hershey chocolate chips in place of the 7 oz. Hershey Bars. They turned out great! And I like to add 1/2 tsp. vanilla to the coconut mixture when I’m feeling industrious. Enjoy!