Coconut Bonbon Bars Recipe

Name: Coconut Bonbon Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Base; 1 (17 1/2 ounce) bag Betty Crocker double chocolate chunk cookie mix; 1/4 cup vegetable oil; 2 tablespoons water; 1 egg; Filling; 1/2 cup butter, softened; 1 (14 ounce) can sweetened condensed milk (not evaporated); 1 teaspoon vanilla; 6 cups powdered sugar; 1 1/2 cups coconut; 1/2 cup finely chopped blanched almond; Topping; 1/2 cup whipping cream; 1 (12 ounce) bag semi-sweet chocolate chips (2 cups); 1/2 cup butter (do not use margarine)

Servings: persons

Cookie Base
1 (17 1/2 ounce) bag Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
Filling
1/2 cup butter, softened
1 (14 ounce) can sweetened condensed milk (not evaporated)
1 teaspoon vanilla
6 cups powdered sugar
1 1/2 cups coconut
1/2 cup finely chopped blanched almond
Topping
1/2 cup whipping cream
1 (12 ounce) bag semi-sweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)

1
Heat oven to 350u00b0F In large bowl, stir cookie base ingredients until soft dough forms. Press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
2
Meanwhile, in large bowl, beat softened butter, milk and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar. Stir in coconut and almonds until well blended. Spread filling evenly over cooled cookie base. Cover; refrigerate about 1 hour or until filling is set.
3
Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4
Pour topping over filling; spread to cover filling. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

1840

kcal

Calories

105

Fat

220

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cookie Base, 1 (17 1/2 ounce) bag Betty Crocker double chocolate chunk cookie mix, 1/4 cup vegetable oil, 2 tablespoons water, and more.

Yes, Coconut Bonbon Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Bonbon Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions