Layers are the luscious secret to deliciously easy cookie bars.
Bake-Off® Contest 45, 2012
Teresa Berkey
Hanover, New Hampshire
-
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 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
- Cholesterol
- 25mg
- 8%
- Sodium
- 170mg
- 7%
- Total Carbohydrate
- 37g
- 12%
-
- Dietary Fiber
- 1g
- 6%
- Sugars
- 30g
- Protein
- 4g
- 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.
© 2016 ®/TM General Mills All Rights Reserved