Recipe by Campbell's Kitchen
"A puff pastry crust is a delicious way to add a sophisticated twist to those kid-favorite, chocolate-coconut cookie bars. Serve them at your next party, because this version will be loved by adults and kids alike!"
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1 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/2 cups
sweetened flaked coconut
1 (12 ounce) bag
semi-sweet chocolate pieces
1 (14 ounce) can
sweetened condensed milk
These are really great.. and a twist to the classic 7 layer bar with a graham cracker crust. They do need to be eaten up in a day or two, but these are elegant and rich. I like to toast my coconut slightly in a 325 oven for a few minutes until the coconut begins to turn golden - it brings out a great flavor and crunch. I also use 6 oz of chocolate chips and 6 ounces of butterscotch chips to add an interesting dimension to the dish. Delish!
Very Easy and wonderful Huge Hit at our church Dinner
These are delicious, but I found them a little dry. Next time, I will cut the initial baking time back to 10 minutes, then top and bake for another 10 minutes, and then check for doneness. Nonetheless, they are extremely rich, decadent, and tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Fantastic Cookie Bars
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 76
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