Layers are the luscious secret to deliciously easy cookie bars.
__ Ratings(24): 4 stars
- 1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough
- 1 1/4 cups hazelnut spread with cocoa (from 13-oz jar of Nutella)
- 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 vanilla extract
- 3 tablespoons butter
- 1/2 cup toasted shredded coconut, if desired*
Adapted from pillsbury.com
Step 1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with 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.
Step 2 Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.
Step 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.
Step 4 Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
Step 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.
*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 Serving (1 Serving) Calories 350 (Calories from Fat 180), Total Fat 20g (Saturated Fat 10g, Trans Fat 1g), Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 30g), Protein 4g.
Carbohydrate Choices: 2 1/2;