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

Oven 350 degrees. In 9x13 pan, melt butter in oven. Sprinkle crumbs evenly over butter. Top evenly with coconut, then condensed milk. Bake 25 minutes or until lightly brown.

In small pan, over low heat, melt chips with peanut butter. Spread evenly over HOT coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Store at room temperature. Makes 36 large or 48 small.