1 1/2 c  Graham cracker crumbs
1/2 c  Butter
7 oz Shredded, sweetened coconut
12 oz (one can) sweetened,
Condensed milk
12 oz Milk chocolate chips (if bag
Is 10 oz, thats ok)
1 1/2 c  Peanut butter

Preheat oven to 375 F degrees. Melt butter in a 9 inch by 13 inch
cake pan (place butter in pan and put in oven for about 5 minutes).
Mix in graham cracker crumbs and press into bottom of pan (this will
be the first layer).

Spread coconut over the graham cracker layer, and pour the sweetened
condensed milk over the coconut (this is the second layer). Bake in
the oven for 20 to 25 minutes, until coconut is lightly browned.

Meanwhile, in a saucepan, melt the milk chocolate chips with the
peanut butter over low heat (stir frequently to avoid clumps and
burning the chocolate).

Upon removing the pan from the oven, immediately pour the melted
chocolate mixture over the coconut (this is your third layer).

Cool completely. Refrigerate in the pan for about 30 minutes, or
until the chocolate firms up. Cut into bars. Enjoy!