Almond-Coconut Bliss Bars

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Blogger Brooke McLay from Cheeky Kitchen gives easy cookie bars a seriously delicious makeover with the help of coconut and candy bars.

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PREP TIME 20 Min
TOTAL TIME 2 Hr 45 Min
SERVINGS 16

3/4: cup shredded coconut

1: pouch (17.5 oz) Betty Crocker® oatmeal cookie mix

1/2: cup butter, melted

2: bars (1.75 oz each) dark chocolate and coconut candy, unwrapped, coarsely chopped

2: bars (1.61 oz each) milk chocolate, coconut and almond candy, unwrapped, coarsely chopped

1/3: cup sliced or whole almonds

1/4: cup miniature semisweet chocolate chips

1: cup sweetened condensed milk (not evaporated)

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1 Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
2 In medium bowl, stir together cookie mix and melted butter. Press in bottom of 13x9-inch pan. Sprinkle chopped candy bars over crust. Top with toasted coconut, almonds and chocolate chips. Drizzle with condensed milk.
3 Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

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Expert Tips

The easiest way to drizzle sweetened condensed milk over these bars is to pierce 2 holes—a large and a small one—in the top of the can. This allows air to get into the can and makes the milk flow out much smoother than it would without that second hole.

Make-ahead magic! These bars are great when made the night before, and they can be stored in an airtight container in the fridge for up to 3 days.

Got questions? Our experts have the answers. Ask Betty now.