Chocolate-Hazelnut-Coconut Bars

Name: Chocolate-Hazelnut-Coconut Bars
Prep time: 25 min
Total time: 3 h 30 min
Yield: 24
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate 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*

25 Ratings

9 Reviews

Kitchen Tested

Prep 25 min
Total 3 hr 30 min
Ingredients 9
Servings 24

Layers are the luscious secret to deliciously easy cookie bars.

By Pillsbury Kitchens

Updated April 20, 2021

Make With

Pillsbury™ Cookie Dough

Bake-Off® Contest 45, 2012

Teresa Berkey
Hanover, New Hampshire

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate 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.

*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 Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 10g; 51%

Trans Fat: 1g

Cholesterol: 25mg; 8%

Sodium: 170mg; 7%

Potassium: 190mg; 5%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 1g; 6%

Sugars: 30g

Protein: 4g

% 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.

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.