Yield: 24 Bars
| Measure | Ingredient |
|---|---|
| 1¼ cup | All-purpose flour |
| ⅔ cup | Granulated sugar |
| ⅓ cup | Hershey's Cocoa |
| ¼ cup | Packed light brown sugar |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Butter or margarine |
| 2 \N | Eggs; slightly beaten |
| 10 ounces | Reese's Peanut Butter Chips |
| 1 can | Sweetened condensed milk (14 oz. can) (not evaporated milk) |
| 1 cup | Sweetened Coconut Flakes (Mounds brand) |
Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In large bowl, stir together flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs. Add eggs; mix well. Spoon mixture into prepared pan, pressing firmly onto bottom of pan. Bake 8 to 10 minutes or until mixture is set. Remove from oven; sprinkle peanut butter chips on top. Drizzle sweetened condensed milk evenly over chips; top with coconut. Return to oven; bake 20 to 25 minutes or until lightly browned on top. Cool completely in pan on wire rack. Cut into bars. About 24 bars.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias