Coconut Bounty Cookie Bars
Ingredients
2 cups chocolate chip cookie crumbs
1/4 cup sugar
1/2 cup melted butter
1 can sweetened condensed milk (300 ml in Canada, 14 oz in the US)
2 cups unsweetened desiccated coconut (desiccated coconut)
2 teaspoons vanilla essence
1 1/4 cups chocolate chips
3 tablespoons butter or whipped cream
Coconut Bounty Cookie Bar
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease a 9-by-9-inch baking pan and line it with parchment paper.
Melt 1/2 cup butter and mix in chocolate chip cookie crumbs and sugar.
Press the crumb mixture firmly into the bottom of the pan.
Bake for 10 minutes. While the bottom layer is baking, mix together the sweetened milk, coconut, and vanilla extract.
Spread the coconut mixture evenly over the previously baked chocolate cookie dough.
Coconut Bounty Cookie Bars, second bake.
Bake for an additional 10-15 minutes or until edges begin to brown. Be careful not to bake for too long and the cookie bars will become too dry. Remove from the oven and let cool completely in the pan.
Once cooled, melt the chocolate chips and butter (or fresh cream).
Spread evenly over the cooled coconut layer and let stand until chocolate hardens, about 1 hour.
Cut into squares and enjoy.
These cookie bars are very freezer friendly and can always be on hand for holiday baking or for desserts and sweet treats.