Triple Layer Cookie Bars

Triple Layer Cookie Bars- where chocolate meets peanut butter...only good can come from that combination. 

Do you remember the old 80s commercial where the guy is walking down the street eating a chocolate bar and runs into a woman eating from a jar of peanut butter? Who knew you could meet the love of your life while walking down the street eating from an open jar of peanut butter? 

You won't regret making this cookie bar recipe from Tracy Ybarra. It's rich, but not too rich. The peanut butter/chocolate layer compliments the coconut and buttery graham cracker crust perfectly.

I strongly advise that you don't make these cookie bars on an empty stomach because you have to smell them baking and you can't eat them immediately afterward. It has to set. This was a form of torture that I had not anticipated. You've been properly warned. 

Only uses 6 ingredients...shocking, I know

For this recipe you will need: 1/2 c. of butter, 1 1/2 c. of graham cracker crumbs, 7 oz. flaked coconut, 14 oz. sweetened condensed milk (I could only find fat free but it turned out great anyway), 12 oz. semisweet chocolate chips (I used milk chocolate), 1/2 c. creamy peanut butter. 

Nothing scares me more than trying to melt butter in the microwave.

Step 1: Preheat the oven to 350 degrees. Melt 1/2 c. of butter and pour it in the bottom of your 13 x 9 casserole dish. 

Next, layer the graham cracker crumbs on top. Ever so gently. Little sprinkles. It's all in the wrist. 

Layer the coconut and sweetened condensed milk on top of the graham cracker.  Reserve a bit of the coconut to sprinkle on the bars when they are finished. Bake it for 25 min. at 350 degrees. Now let's dance! 

If it doesn't come out with beautiful golden edges, that means you danced too long. Throw it out and start over.

Reminds me of....a delicious mountain of peanut butter. What did you think I was going to say?

Put your chocolate chips and peanut butter into a small saucepan over low heat. Grab a whisk and stir. I forgot to use a whisk and used a fork. (I forgot to use a whisk???) Be careful, because it melts VERY quickly and will start spitting if you walk away from it. Don't wear your favorite cashmere sweater while making this, ok? Just don't. It's at this point that you are going to start thinking about what a pain it's going to be to clean the pan. Delegate, delegate, delegate!

Pour the creamy mixture on top of the baked layers. I let it cool for about an hour or so, and then I wrapped them and put them into the fridge overnight.

In the morning, I took the pan out of the fridge and let it defrost for 30 minutes so it would be easier to cut into squares. I then kept the bars stored in the fridge afterward because I think they taste better cold. 

This is really funny. 24 servings? Be real. Cut yourself a third of the dish and call it a day.

I bet you thought I was going to post a beautiful cocktail.

The cookie bars taste great with a cold soda. But since we are on the subject of chocolate and peanut butter, it's worth mentioning that they might taste even better with a shot of peanut butter whiskey.

For a Triple Layer Cookie Bars recipe card, please click here. 

The bars would be a great treat after eating Mom's Apple Meatloaf for dinner. 

A question for the comments: What is the easiest/safest way to melt butter? Today's fun finds...*