Ingredients
- 1 package Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies with Hershey's® Mini Kisses® milk chocolate
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 cups sweetened shredded coconut
- 1 cup chopped coconut creme-filled chocolate candy drops or pieces, unwrapped
- 1 cup chocolate chips
Instructions
1 _ Heat oven to 375°F. Line 11x9-inch pan with cooking parchment paper.2 _ Remove cookie dough from package; place in pan. Press with fingers evenly in bottom of pan. Bake 13 minutes. Remove pan from oven; do not turn off oven. With back of spoon, gently press puffy crust down to deflate.
3 _ In large bowl, stir together condensed milk, coconut and chopped candy. Spoon over partially baked crust.
4 _ Return to oven; bake 18 to 20 minutes longer or until edges begin to brown. Cool completely, about 45 minutes.
5 _ In microwavable bowl, microwave chocolate chips on High 30 to 60 seconds or until chocolate begins to melt; stir until all chocolate is melted and smooth. Pour over cooled bars. Let stand at room temperature about 30 minutes or until chocolate is set. Cut into 5 rows by 3 rows or 6 rows by 3 rows.
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