Almond-Coconut Bliss Bars

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Almond-Coconut Bliss Bars
  • Prep 20 min
  • Total 2 hr 45 min
  • Servings 16
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Give cookie bars a seriously decadent makeover with the help of coconut and candy bars. Your secret shortcut is Betty Crocker oatmeal cookie mix.
By Brooke Lark
Created Jun 21, 2012


  • 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)


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


Nutrition Facts are not available for this recipe
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