Chocolate-Hazelnut-Coconut Bars

  15 reviews
  • 25|min prep time
  • 3|hr|30|min total time
  • 9 ingredients
  • 24 servings

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


  1. 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. 2 Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.
  3. 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. 4 Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
  5. 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.




Nutrition Information

Recipe Step Photos

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