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Coconut Bonbon Bars

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Prize-Winning Recipe 2009! Create a rich chocolate-and-coconut, candy bar-like treat with an easy cookie mix. Who would have guessed!

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(61 Ratings)

61 Ratings

5 spoons 30%

4 spoons 23%

3 spoons 26%

2 spoons 18%

1 spoons

Member Reviews (8)

48382b24-d91e-4dc5-abfd-b06693453228

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PREP TIME
35 Min
TOTAL TIME
3 Hr 55 Min
SERVINGS
36

Cookie Base

1: pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4: cup vegetable oil

2: tablespoons water

1: egg

Filling

1/2: cup butter, softened

1: can (14 oz) sweetened condensed milk (not evaporated)

1: teaspoon vanilla

6: cups powdered sugar

1 1/2: cups coconut

1/2: cup finely chopped blanched almonds

Topping

1/2: cup whipping cream

1: bag (12 oz) semisweet chocolate chips (2 cups)

1/2: cup butter (do not use margarine)

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1 Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
2 Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
3 Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4 Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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Expert Tips

"One variation we really love is to leave out the almonds in the filling and then sprinkle coarsely chopped smoked almonds over the chocolate topping. It adds that salty and sweet dimension."

Cut bars into mini bite-sized treats and serve in mini paper or metallic liners.

To cut bars easily, line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Use foil to lift bars from pan, and pull foil from sides of bars before cutting.

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Nutrition Information:

1 Serving (1 Bar)

Calories 330

(Calories from Fat 140),

Total Fat 15g

(Saturated Fat 8g,
Trans Fat 0g),

Cholesterol 25mg;
Sodium 125mg;
Total Carbohydrate 45g

(Dietary Fiber 1g,
Sugars 38g),

Protein 2g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

1/2 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 12/20/2011 7:10:40 AM REPORT ABUSE kittiesandpitties said:

Rating:

these are FAR too sweet.. ick.. i have betty crocker recipe cards from the 1950's-1970's (gift from my late gramma) and there is a coconut candy recipe like this but the secret ingredient is mashed potatoes! sounds crazy but it makes the candies /bars come out tasting amazing and JUST like a certain coconut candy bar owned by the Hershey company ;).. its 3/4 cup plain mashed potatoes per batch mix that with 4 c shredded coconut and 2 cups powdered sugar and a teaspoon of almond extract and form into balls.. freeze then dip in chocolate. they turn out perfectly moist and yummy and lack that icky lingering sweetness you get from sweetened condensed milk! hope this helps! and for the lazy or time lacking types there are 2 solutions.. instead of balls.. make some cups out of chocolate ( by painting the inside of cupcake liners with melted chocolate letting them cool and then pulling the paper liner off) and pop the coconut mixture into the cups by spoonfuls... ORRR you can line a cake pan with wax paper, coat the bottom of the pan with a light layer of melted chocolate and then plop/press the entire batch of coconut mix on top then top with more melted chocolate chill and then serve it by cutting it into slices!.

This reply was: Helpful Inspiring

Posted 6/26/2011 12:46:05 PM REPORT ABUSE janetjospeh said:

Rating:

I should have read the reviews. the center layer is too sweet. However, I do like the concept. I have a similar recipe for a coconut macaroon brownie that uses 1 1/2 cups coconut to 1 can sweetened condensed milk, with a touch of vanilla - no butter no powdered sugar. I think that would work better, will probably have to double to get a nice thick layer but it was be soooooo much better.

This reply was: Helpful Inspiring

Posted 4/3/2011 5:11:05 PM REPORT ABUSE dkallen said:

Rating:

I looove sweets and these were too sweet for me! The filling was like eating pure frosting and mine didn't look as "coconutty" as the picture. I won't be making them again.

This reply was: Helpful Inspiring