350F or 325F for glass dish. In 13x9 inch baking pan, melt butter in oven. Sprinkle crumbs
evenly over butter. Top evenly with coconut then Eagle Brand. Bake 25 minutes or until
lightly browned. In small 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.
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