• 1-1/3 cups (325 mL) Honey Maid® Graham Crumbs+
• 1 1/4 cups (300 mL) all purpose flour
• 1/2 cup (125 mL) sugar
• 1 cup (250 mL) butter, melted

• 3/4 cup (175 mL) Fry's* Cocoa
• 1 can (300 mL) sweetened condensed milk
• 1 pkg (300 g) peanut butter chips
• 1 cup (250 mL) unsweetened flaked coconut
• 3/4 cup (175 mL) chopped peanuts, divided

1. In large bowl, combine graham crumbs, flour and sugar. Drizzle butter over crumb mixture; stir until well combined. Press onto bottom of ungreased 13 x 9 x 2-inch (3.5 L) baking pan. Bake in 350°F(180°C) oven 20 min.

1. Sift coca into large bowl. Gradually stir in sweetened condensed milk. Add peanut butter chips, flaked coconut and 1/2 cup (125 mL) of the peanuts; mix well. Spread evenly over hot graham base. Sprinkle with remaining peanuts. Return to oven and bake 20 to 25 min longer or until topping is set. Cool.

Makes 1 pan.
+Or substitute 17 Honey Maid® Graham Wafers, finely crushed.
Preparation time: 10 min.
Baking time: 20 to 25 min.