Layered Coconut-Chocolate Bars

By cecelia26_

Ingredients

• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 3/4 cup butter, divided
• 1-1/2 cups graham cracker crumbs
• 2/3 cup finely chopped toasted PLANTERS Walnuts
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Details

Servings 36
Adapted from kraftrecipes.com

Preparation

Step 1

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan. Refrigerate 15 min.
BEAT cream cheese with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.
MICROWAVE remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer. Sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.


Kraft Kitchens Tip

How to Toast Coconut
Heat oven to 350°F. Spread coconut in shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn.