1
: Combine crumbs and melted butter; press into parchment paper-lined 13 x 9" (3.5 L) baking pan.
2
: Top evenly with coconut, then Eagle Brand.
3
: Bake in preheated 350ºF (180ºC) oven 25 minutes or until lightly browned.
4
: In small saucepan over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes; chill. Cut into bars. (Store covered at room temperature.)