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107

Salted Caramel Cookie Layer Bars

Prep 10 min
Total 2 hr 55 min
Ingredients 6
Servings 16

A delicious spin on a classic dessert bar with layers of chocolate, coconut and almonds on a salted caramel cookie crust. MORE+ LESS-

By Pillsbury Kitchens

October 17, 2016

Ingredients

package (14 oz) Pillsbury™ Ready to Bake!™ refrigerated salted caramel cookies

2/3

cup (from 14-oz can) sweetened condensed milk (not evaporated)

cup semisweet chocolate chips

1/2

cup flaked coconut

1/3

cup white vanilla baking chips

1/3

cup chopped almonds

Steps

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1

Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray.
2

Remove cookie dough rounds from tray; press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 15 minutes.
3

Pour condensed milk evenly over surface of cookie layer. Sprinkle semisweet chocolate chips, coconut, white vanilla baking chips and almonds evenly over top. Bake 22 to 26 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. For bars, cut into 4 rows by 4 rows.

Expert Tips

To line baking pan with foil, turn the pan upside down. Tear off a piece of foil longer than the pan. Smooth the foil around the pan bottom, and then remove. Flip the pan over, and gently fit the shaped foil into the pan. When the bars are cooled completely, lift out of the pan by the foil “handles,” peel back the foil, and cut into pieces.
Try chopped pecans, walnuts or pistachios instead of almonds for a different twist!

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories: 260
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 170mg; 7%
Potassium: 125mg; 4%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 4% Sugars 27g
Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 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; 2 1/2 Fat;