These delicious bars appeared on TOH with peanut butter instead of the traditional almond butter.
They are so good as-is, why would anyone want to substitute peanuts in an almond cookie?
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can sweetened condensed milk (14-ounce)
7 ounces flaked coconut
2 cups semisweet chocolate chips
1/2 cup almond butter*
24 blanched almonds
In a small bowl, combine the graham cracker crumbs and butter.
Press into an ungreased 13 x 9 inch baking pan.
Combine the milk and coconut.
Carefully spread over the crust.
Bake at 350ºF for 18-20 minutes or until lightly browned.
In a microwave-safe bowl, combine the chocolate chips and almond butter.
Microwave on high for 1 minute.
Microwave for 30-60 seconds longer or until the chips are melted.
Stir until smooth.
Spread over the warm bars.
Garnish with the almonds.
Refrigerate for 1 hour before cutting.
Makes 2 dozen