Triple Layer Bars

If you’re a fan of anything coconut, trust us… this recipe is for you. But we have to warn you, these Triple Layer Bars are seriously addicting! My grandmother used to make these back in the day and they would be gone in a flash. The best part about making these now? Only 6 ingredients to make this delicious dessert!!

INGREDIENTS:

• 1/2 cup margarine or butter
• 1 1/2 cups graham cracker crumbs
• 2 2/3 cups flaked coconut
• 14oz sweetened condensed milk
• 11.5oz semi sweet chocolate chips
• 1/2 cup creamy peanut butter

DIRECTIONS:
Preheat oven to 350 degrees. In 13×9 inch pan, melt butter or margarine in oven.

Sprinkle graham cracker crumbs over melted butter, then coconut. 

Pour sweet condensed milk evenly over coconut.
Bake for 25 minutes or until lightly browned.

In small pan, melt half of the chocolate chips and peanut butter over low heat. Then add remaining chocolate chips and fully melt. Spread evenly over coconut layer. 

Cool, then refrigerate for 2-3 hours to fully harden.
Cut Triple Layer Bars into bars and store covered at room temperature. 

Graham cracker cookie crust… check.
Gooey coconut layer… check.
Creamy peanut buttery chocolate topping… check.

Like we said, if you like anything with coconut you have to try this recipe! 
Addicting and oh-so-good! Hope you enjoy 😉

Print

Triple Layer Bars

Author How to Nest for Less

Ingredients

• 1/2 cup margarine or butter
• 1 1/2 cups graham cracker crumbs
• 2 2/3 cups flaked coconut
• 14 oz sweetened condensed milk
• 11.5 oz semi sweet chocolate chips
• 1/2 cup creamy peanut butter

Instructions

1. Preheat oven to 350 degrees.
2. In 13x9 inch pan, melt butter or margarine in oven.
3. Sprinkle graham cracker crumbs over melted butter, then coconut.
4. Pour sweet condensed milk evenly over coconut.
5. Bake for 25 minutes or until lightly browned.
6. In small pan, melt half of the chocolate chips and peanut butter over low heat. Then add remaining chocolate chips and fully melt.
7. Spread evenly over coconut layer.
8. Cool, then refrigerate for 2-3 hours to fully harden.
9. Cut into bars and store covered at room temperature.

Recipe Notes

Yields about 18-24 bars.

For more recipes, click here.