Chocolate-Coconut Bars


  • 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


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.