1cupmini peanut butter cups or chopped up peanut butter cups
1 1/3cupsflaked coconut
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
In a food processor, combine graham cracker crumbs, powdered sugar and 2 TBSP peanut butter. Pulse to combine well.
Combine graham cracker crumb mixture and butter in small bowl. Press into bottom of prepared pan.
Put 1/4 cup peanut butter into a microwave safe bowl and microwave for approx 15 seconds (you just want to soften to a stir-able consistency). Combine peanut butter with sweetened condensed milk and stir well to combine.
Pour sweetened condensed milk & peanut butter mixture evenly over crumb mixture. Layer evenly with chocolate chips, peanut butter chips, peanut butter cups and coconut. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
Adapted from Eagle Brand's Magic Cookie Bar Recipe at HostACookieParty.com