My version is based on this recipe. and full transparency: I’ve only made it this way once, but I had to share it because they came out so well.

Ingredients

• 2 cups sugar
• 2 eggs
• 2 cups smooth peanut butter
• 1 Hershey’s with almond chocolate bar, chopped
• 1/2 cup chopped pecans
• 1/2 cup toasted sweetened coconut flakes
• 1 can sweetened condensed milk

Instructions

Pre-heat your oven to 350 and line a 9X13 dish with parchment paper. Using a stand mixer, mix the sugar and eggs while you measure out the peanut butter. My mom taught me to measure PB easily using displacement with water, so that’s what I did. I’m lucky enough to have a large 4-cup measure, so I put 2 cups of water into it and plopped in the PB until the water line got to 4 cups, then I poured out the water and added my perfectly measured 2 cups of peanut butter to the mixer and let it go until blended. Then I smashed it into the dish with parchment paper. It is very sticky, but it’s important to get this step right. Then, bake for 10 minutes. Add the chopped pieces of chocolate, pecans, and coconut all over the top, then pour the sweetened condensed milk over that and bake for 30 more minutes. Now the hard part: letting it cool! I’m talking hours here, folks. Don’t cut into it until it’s been at least two hours, trust me. Then, enjoy! These bars are super rich so I was able to cut them into 40 squares of deliciousness.