Chocolate Hazelnut Coconut Bars
- Prep Time: 20 minutes
- Cook Time: 35 - 40 minutes
- Servings: 24 bars
- Course: Dessert
Layers are the luscious secret to deliciously easy cookie bars.
Reynolds Kitchens tip
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 roll Pillsbury™ refrigerated 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*
PREHEAT oven to 350°F.
LINE a 13x9-inch pan (dark pan not recommended) with Reynolds® Parchment Paper.
LET cookie dough stand at room temperature 10 minutes to soften.
BREAK up cookie dough in a large bowl.
STIR in 3/4 cup of the hazelnut spread until blended.
PRESS dough evenly in bottom of pan.
BAKE 10 to 15 minutes or until light golden brown. Cool 30 minutes.
BEAT cream cheese and egg white with electric mixer in a large bowl on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.
BAKE 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
HEAT remaining 1/2 cup hazelnut spread and butter in a 1-quart saucepan 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.
Contest Name: Bake-Off® Contest 45, 2012
Contestant Name: Teresa Berkey
Bake-Off is a registered trademark of General Mills 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.
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