INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 cups flaked or shredded coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
1/8 to 1/4 teaspoon almond extract
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 tablespoons creamy or crunchy peanut butter
1/2 cup chopped almonds, if desired
DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Unroll dough and separate into 2 long rectangles; place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal.
2. Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
3. Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on wire rack 15 minutes.
4. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
High Altitude (3500-6500 ft): No changes.
These really just melt in you mouth..Boy I'm getting real hungray posting these..Mychele
