1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter, crunchy or smooth
1-1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
In a medium mixing bowl, stir together butter or margarine, graham cracker crumbs, powdered sugar and 1 cup peanut butter until well blended. Press into the bottom of an ungreased 9 x 13″ baking pan.
In the top of a double boiler over hot (not boiling) water, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread on top of the mixture in the baking pan.
Refrigerate for about 1 hour before cutting into bars.
Preheat oven to 350F. Mix graham crackers, butter, and powdered sugar. Pat into the bottom of a 9″x13″ pan. Bake 10 minutes. Mix coconut, milk, vanilla, and almonds. Pour over crust and bake 10 minutes at 350 F. In a double boiler over low heat melt chocolate chips and spread on top of bars. Cool. Cut into squares.