Components
2 cups chocolate cookie crumbs
1/4 cup sugar
1/2 cup melted butter
1 can of sweetened condensed milk (300 ml in Canada, 14 oz in the US)
2 cups unsweetened dried coconut (desiccated coconut)
2 teaspoons vanilla extract
1 1/4 cup chocolate chips
3 tablespoons butter or whipped cream
Directions
Preheat the oven to 350 levels F.
Grease a 9×9 inch pan and line it with parchment paper.
Soften 1/2 cup butter and blend with chocolate cookie crumbs and sugar.
Firmly press the crumb combination into the underside of the pan.
Bake for 10 minutes.
Whereas the underside layer cooks, mix the candy milk, coconut and vanilla extract.
Unfold the coconut combination evenly over the beforehand baked chocolate cookie crust layer.
Coconut Bounty cookie bars, second bake.
Bake one other 10 to fifteen minutes or till the perimeters start to brown. Watch out to not overcook or the cookie bars will likely be too dry.
Take away from the oven and let cool utterly within the pan.
As soon as cooled, soften the chocolate chips and butter (or whipped cream).
Unfold evenly over the cooled coconut layer and let sit for about an hour for the chocolate to set.
Minimize into squares and revel in.
These cookie bars are nice within the freezer for vacation baking or simply to have readily available for a dessert or deal with anytime.
