A cross between a cake and a cookie, bar cookies are baked in a pan. As a rule, they are then cooled and cut into bars…The unbaked dough is usually stiff and must be spread or patted into the pan. After baking, the bars should have a thin, delicate crust and a moist crumb. Over-mixing produces a hard and crusty top; over-baking restults in a dry and crumbly cookie. Bake…bars till the cookies appear dull and a slight imprint remails after touching the surface with a fingertip. Test cake-like bars for doneness with a wooden pick.
Pre-heat ove to 350 F. Stir together sugar and flour. Cut in 1/2 cup butter until mixture is crumbly. Stir in egg yolk. Press mixture into the bottom of a 9×9-inch baking pan. Bake 18 to 20 minutes or until crust starts to turn golden. Spread jam over the hot crust. In a bowl, mix condensed milk and coconut. Spread gently on top of jam. Return to oven and bake another 25 minutes or until the surface is golden and firm. Remove from oven and set on a wire rack to cool completely. In the top of a double boiler over hot (not boiling) water, melt semi-sweet chocolate and 1 tablespoon butter; stir. Spread melted chocolate over coconut layer. Refrigerate to allow chocolate to harden. Remove from refrigerator 15 minutes before cutting into squares.
Preheat oven to 350° F. In large mixing bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13×9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely.