1
: Combine graham crumbs, flour and sugar. Drizzle butter over crumb mixture; stir until well combined. Press onto bottom of parchment paper-lined 13 x 9 x 2 inch (3.5 L) baking pan. Bake in preheated 350°F (180°C) oven for 20 minutes.
2
: Sift cocoa into large bowl; gradually stir in Eagle Brand. Add peanut butter chips, flaked coconut and ½ cup (125 mL) peanuts; mix well. Spread evenly over hot graham base. Sprinkle with remaining peanuts.
3
: Return to oven and bake for 20 to 25 minutes longer or until topping is set. Cool.