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Chocolate-Hazelnut-Coconut Bars

(25)
  15 reviews
  • 25 min prep time
  • 3 hr 30 min total time
  • 9 ingredients
  • 24 servings
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Layers are the luscious secret to deliciously easy cookie bars.

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

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*

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

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
10g
51%
Trans Fat
1g
1%
Cholesterol
25mg
8%
Sodium
170mg
7%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
6%
Sugars
30g
30%
Protein
4g
4%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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 Choice
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.
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