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® Tips
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.
Ingredients
- 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*
Directions
Step 1
PREHEAT oven to 350°F.
Step 2
LINE a 13x9-inch pan (dark pan not recommended) with Reynolds® Parchment Paper.
Step 3
LET cookie dough stand at room temperature 10 minutes to soften.
Step 4
BREAK up cookie dough in a large bowl.
Step 5
STIR in 3/4 cup of the hazelnut spread until blended.
Step 6
PRESS dough evenly in bottom of pan.
Step 7
BAKE 10 to 15 minutes or until light golden brown. Cool 30 minutes.
Step 8
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.
Step 9
BAKE 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
Step 10
HEAT remaining 1/2 cup hazelnut spread and butter in a 1-quart saucepan over low heat, stirring constantly, until melted.
Step 11
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.
Pillsbury Bake-Off
Contest Name: Bake-Off® Contest 45, 2012
Contestant Name: Teresa Berkey
City: Hanover
State: NH
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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