Chocolate-Coconut Bars

Chocolate and coconut make for a match made in dessert heaven in these easy-to-bake bars. MORE+ LESS-

Roxana Yawgel

June 13, 2014

package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies with Hershey's® Mini Kisses® milk chocolate

can (14 oz) sweetened condensed milk (not evaporated)

cups sweetened shredded coconut

cup chopped coconut creme-filled chocolate candy drops or pieces, unwrapped

cup chocolate chips

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1

Heat oven to 375°F. Line 11x9-inch pan with cooking parchment paper.
2

Remove cookie dough from package; place in pan. Press with fingers evenly in bottom of pan. Bake 13 minutes. Remove pan from oven; do not turn off oven. With back of spoon, gently press puffy crust down to deflate.
3

In large bowl, stir together condensed milk, coconut and chopped candy. Spoon over partially baked crust.
4

Return to oven; bake 18 to 20 minutes longer or until edges begin to brown. Cool completely, about 45 minutes.
5

In microwavable bowl, microwave chocolate chips on High 30 to 60 seconds or until chocolate begins to melt; stir until all chocolate is melted and smooth. Pour over cooled bars. Let stand at room temperature about 30 minutes or until chocolate is set. Cut into 5 rows by 3 rows or 6 rows by 3 rows.

If you don't have coconut creme-filled chocolate candy, chocolate chips could be used instead.
To speed up the cooling process you can let the dessert cool for 10 to 15 minutes at room temperature and then refrigerate for 30 more minutes.