- 24
Ingredients
- 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 LAND O LAKES® Egg White
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 3 cups shredded coconut
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3 tablespoons LAND O LAKES® Butter
- 1/2 cup toasted shredded coconut, if desired*
Preparation
Step 1
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.