All I can say is YUMMMMMM. That is pretty much the reaction I received from everybody who tried these delicious morsels. Double White Chocolate Layered Bars are probably going to be my quintessential potluck dish from now on… Yes, they are that good.
I found the recipe in the “Pillsbury Pasta” cookbook, volume #232-June 2000. Yes, it is the same cookbook that the recipe for Ginger Coconut Shrimp was found in. The recipe for the chocolate bars is the only dessert recipe in the cookbook. I can see why! You don’t need any other dessert recipe. This is one in a million! It is a very easy cake/cookie/bar to make. They combination of flavors go perfect with each other and make an ooey gooey texture. Ok, I am a sucker for ooey gooey.
You guys have got to try this one!
Double White Chocolate Layered Bars
1 (18oz) pkg refrigerated white chocolate chunk cookies*
1 ½ cups flaked coconut
1 cup slivered almonds
1 (14oz) can sweetened condensed milk (not evaporated)
1 cup white vanilla chips
- Heat oven to 350 degrees. Spray 13x9-inch pan with nonstick cooking spray. Remove cookie dough from package; press dough evenly in bottom of sprayed pan.
- Layer coconut and almonds over cookie dough.
- Drizzle with condensed milk.
- Bake at 350 for 20 to 30 minutes or until the edges are golden brown and top is lightly browned.
- Cool 1 hour 15 minutes or until completely cooled.
- Place vanilla chips in small resealable freezer bag. Microwave on DEFROST for 2 to 3 minutes or until melted, squeezing bag every minute of cooking time until smooth.
- Cut off small corner of bag; drizzle melted chips over bars. Cut into bars.
- I couldn’t find white chocolate chunk cookies at my store, so I substituted white chocolate macadamia nut cookies and it worked fabulously! Use the pull part cookies and just squish them into the pan.
- Also, the vanilla chips wouldn’t drizzle for me, so I just spread it on the bars. They taste the same!