Chocolate-Hazelnut-Coconut Bars


  • 1 roll Pillsbury™ refrigerated chocolate flavored chip cookie dough
  • 1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
  • 1 package (8 oz) cream cheese, softened
  • 1 egg white
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 3 cups shredded coconut
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons butter
  • 1/2 cup toasted shredded coconut, if desired*


1_ Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.

2_ Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.

3_ In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.

4_ Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.

5_ In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.