- 1
Ingredients
- 1 1 to 350°F. 13x9-inch 12 30 In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
- 3 3 2-quart 10 in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
- 4 4 to 2 10 9 4 spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Preparation
Step 1
Prize-Winning Recipe 2009! Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. Who would have guessed!" />
Prize-Winning Recipe 2009! Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. Who would have guessed!" />
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Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. Who would have guessed!
pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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"One variation we really love is to leave out the almonds in the filling and then sprinkle coarsely chopped smoked almonds over the chocolate topping. It adds that salty and sweet dimension."
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these are FAR too sweet.. ick.. i have betty crocker recipe cards from the 1950's-1970's (gift from my late gramma) and there is a coconut candy recipe like this but the secret ingredient is mashed potatoes! sounds crazy but it makes the candies /bars come out tasting amazing and JUST like a certain coconut candy bar owned by the Hershey company ;).. its 3/4 cup plain mashed potatoes per batch mix that with 4 c shredded coconut and 2 cups powdered sugar and a teaspoon of almond extract and form into balls.. freeze then dip in chocolate. they turn out perfectly moist and yummy and lack that icky lingering sweetness you get from sweetened condensed milk! hope this helps! and for the lazy or time lacking types there are 2 solutions.. instead of balls.. make some cups out of chocolate ( by painting the inside of cupcake liners with melted chocolate letting them cool and then pulling the paper liner off) and pop the coconut mixture into the cups by spoonfuls... ORRR you can line a cake pan with wax paper, coat the bottom of the pan with a light layer of melted chocolate and then plop/press the entire batch of coconut mix on top then top with more melted chocolate chill and then serve it by cutting it into slices!.
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