Bake-Off® Contest 45, 2012
Hanover, New Hampshire

Chocolate-Hazelnut-Coconut Bars

Layers are the luscious secret to deliciously easy cookie bars.

(25)
15 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 3 hr 30 min
  • ingredients 9
  • servings 24
 

Ingredients

1
roll Pillsbury™ refrigerated chocolate flavored chip cookie dough
1 1/4
cups hazelnut spread with cocoa (from 13-oz jar)
1
package (8 oz) cream cheese, softened
1
egg white
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
3
cups shredded coconut
1
teaspoon pure vanilla extract
3
tablespoons butter
1/2
cup toasted shredded coconut, if desired*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.
  • 2 Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.
  • 3 In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.
  • 4 Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
  • 5 In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.
  • 2 Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.
  • 3 In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.
  • 4 Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
  • 5 In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

EXPERT TIPS

toggle

Expert Tips

*To toast coconut, spread in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

For easier cutting, use a plastic knife.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
25mg
25%;
Sodium
170mg
170%;
Total Carbohydrate
37g
37%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.