Coffeebreak Chocolate Coconut Cookie Bars |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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this is an easy recipe and I love the use of milk chocolate ... and of course it doesn't hurt that it has coconut and nuts in it... the recipe and photo are courtesy of the Hershey's Kitchen Recipes Ingredients:
6 hershey's milk chocolate bars(1.55 oz. each) |
1 cup (2 sticks) butter or margarine, softened |
1 cup packed light brown sugar |
1/2 cup granulated sugar |
1 egg |
1 tablespoon milk |
1-1/2 teaspoons vanilla extract |
2-1/4 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup mounds sweetened coconut flakes |
1 cup walnut pieces |
vanilla drizzle |
Directions:
1. 1. Heat oven to 375°F. Unwrap and coarsely chop chocolate bars; set aside.
2. 2. Beat butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into butter mixture. With wooden spoon work chocolate bar pieces, coconut and walnuts into mixture. (Dough will be stiff.) Press mixture in ungreased 13x9x2-inch baking pan.
3. 3. Bake 20 to 22 minutes or until edges are golden brown. (Do not overbake.) Cool completely in pan on wire rack. Drizzle VANILLA DRIZZLE over surface; allow to set. Cut into bars. About 24 bars.
4. VANILLA DRIZZLE: Combine 1/2 cup powdered sugar and 2 teaspoons milk in small bowl. Add additional milk, 1/2 teaspoon at a time, until of desired consistency.
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