1/4 pound unsalted butter
10 ounces unsalted margarine
2 1/2 pounds graham cracker crumbs
2 ounces all-purpose flour
1 pound granulated sugar

Melt butter and margarine. With a mixer, blend crumbs, flour, and sugar. Add butter mixture. Mix to incorporate.

Mounds® Bar Filling:
1 batch of graham cracker crumb crust mix (see above)
1 1/2 teaspoons baking powder
4-5 eggs
4 cups coconut
2 cans of sweetened condensed milk
2 tablespoons oil

12 ounces chocolate, melted
1/2 cup peanut butter

Combine graham cracker crumb crust mix with baking powder, oil and eggs, blend with mixer until incorporated.

Pour mixture into greased parchment-paper lined 10 x 13-inch pan. Make sure mix is on the bottom and up the sides of the pan. Chill for 15 minutes. Bake in oven at 350 Fahrenheit on another sheet pan for about 20 minutes.

Mix coconut and sweetened condensed milk. Pour mixture into half-baked graham cracker crust and bake another 20 minutes. Cool. Melt chocolate and peanut butter together and cover top of coconut mixture. Chill for several hours before cutting.