Category: Desserts

Remove graham crackers from sleeve and break up in to a ziplock bag. Remove all air from bag. Lay flat on counter and use a rolling pin to break up into crumbs.

In a bowl add the graham cracker crumbs and melted butter. Mix until coated.

Add graham cracker mix to the bottom of a 9x9 pan. Pat down until even and semi smooth

Cover graham cracker base with shredded coconut, making sure it is evenly covered. Repeat with milk or semi-sweet chocolate chips, then dark chocolate chips, and finally peanut butter chips.

Drizzle the sweeten condensed milk over everything, making sure to cover as much as possible. Be sure to do it slowly or you may not have enough to cover everything.

Bake for 30 minutes at 350.

Let cool and slice into 1"x3" cookies.

Bread Machine: place ingredients in bread machine in the order listed. Select either dough (if you want to bake in oven) or 2 lb loaf.

Hand knead: mix yeast and ½ cup warm water. Set aside. Add sugar to remaining water, stir until dissolved. Add oil. Mix dry ingredients. Add yeast water to dry ingredients. Slowly work in remaining water. Add flour as needed to make non-sticky dough.

Knead for 5 minutes. Place in oiled bowl and coat dough. Place towel over dough and leave it to rise for 1 hour. Punch down and shape.

Bake in 325 oven for 30 – 45 minutes. Bread should be tan in color and make a hollow sound when tapped.