Chocolate-Hazelnut-Coconut Bars

Layers are the luscious secret to deliciously easy cookie bars.

By Pillsbury Kitchens

Updated March 28, 2014

Bake-Off® Contest 45, 2012

Teresa Berkey

Hanover, New Hampshire

Ingredients

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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.

*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.

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;

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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.