1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (7 oz.) pkg. flaked coconut (2 2/3 c.)
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 c. creamy peanut butter

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Top evenly with coconut then sweetened condensed milk. Bake 25 minutes or until lightly browned. In saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature. Makes 24-36 bars.