Peanut Butter Magic Bars
Add peanut butter and you get a traditional zimbabwean meal.
Recipe Summary Peanut Butter Magic Bars
Layered bar recipe includes chocolate chunks, toffee bits, coconut and peanut butter with candy-coated chocolate pieces for a festive touch.Ingredients | Peanut Butter Porridge BabyPAM® Coconut Oil No-Stick Cooking Spray1 (14 ounce) can sweetened condensed milk¼ cup Peter Pan® Crunchy Peanut Butter, melted11 whole graham crackers, crushed into fine crumbs½ cup Parkay® Original Spread-tub, melted1 cup semisweet chocolate chunks¼ cup toffee bits1 ¼ cups flaked coconut¼ cup red and green candy-coated chocolate piecesDirectionsPreheat 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.Eleven whole graham crackers crushed into fine crumbs will make about 1-1/2 cups crumbs.Info | Peanut Butter Porridge Babyprep: 20 mins additional: 40 mins total: 1 hr Servings: 30 Yield: 30 servings
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