Ingredients
30
30 servings
- •PAM® Coconut Oil No-Stick Cooking Spray
- •1 (14 ounce) can sweetened condensed milk
- •0.25 cup Peter Pan® Crunchy Peanut Butter, melted
- •11 whole graham crackers, crushed into fine crumbs
- •0.5 cup Parkay® Original Spread-tub, melted
- •1 cup semisweet chocolate chunks
- •0.25 cup toffee bits
- •1.25 cups flaked coconut
- •0.25 cup red and green candy-coated chocolate pieces
Instructions
- Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
- Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
- Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
- Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.
Nutritional Facts
Per 30 servings
- Calories: 158
- Carbohydrate: 19g
- Fat: 9g
- Fiber: 1g
- Protein: 2g
- Sugar: 14g
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