Well hello 2016! I am excited for this year. I hope to share lots of great recipes with you. I am training to run a 1/2 marathon right now which is great because I am pretty sure I gained 50 pounds over the holidays 😉 These bars I originally shared over on Classy Clutter. I love being a recipe contributor on their blog. I can’t get over all the amazing projects and talent they have. Plus they are great friends and mentors. Anyways, lets talk about these bars shall we?! You would never guess that the bottom crust is crescent dough. This makes for a unique and (easy!) crust. The almond and coconut extract add just the right flavors to the coconut and chocolate. The toasted coconut on top gives them the perfect crunch and looks pretty on the melted milk chocolate. MMMMM, I hope you try these fun little bars. They are so good. Enjoy!
- 1 can refrigerated crescent dough sheet or rolls
- 2 cups shredded coconut + more for topping
- 1 (14 ounce) can sweetened condensed milk
- ⅛ teaspoon almond extract
- 2 cups (or 12 ounces) milk chocolate chips
- ¼ tespoon coconut extract
- toasted coconut, optional
- Heat oven to 374 degrees. Spray a 13x9" pan with cooking spray. Unroll the dough and press into the bottom of the pan. Form a slight crust by pressing into the dough about ½" from the edge. If using the rolls, press the perforations to seal closed.
- Sprinkle the coconut over the crust. In a medium bowl, mix the condensed milk and almond extract. Drizzle evenly over the coconut. Bake for 16-20 minutes or until edges are golden brown and filling is set. Cook in the pan on a wire rack for about 15 minutes or so.
- While the bars are cooling, melt the chocolate chips over the stove or in the microwave according to the package directions. Stir in the coconut extract and spread evenly over the cooled bars. Refrigerate until the chocolate is set. Cut into desired sized bars.
Recipe Source: adapted from Pillsbury