Chocolate Coconut Dessert Bars Recipe

5 1
Chocolate Coconut Dessert Bars Recipe
Chocolate Coconut Dessert Bars Recipe photo by Taste of Home
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Chocolate Coconut Dessert Bars Recipe

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"It's impossible to resist this scrumptious dessert," says field editor Carolyn Kyzer of Alexander, Arkansas. "With nuts, chocolate and a creamy cheesecake-like layer, these treats taste like homemade candy bars. I keep the ingredients on hand so I can whip up a batch anytime."
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 egg
  • 3/4 cup sweetened shredded coconut
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup chopped nuts

Directions

Unroll crescent roll dough into one long rectangle on an ungreased baking sheet; seal seams and perforations. Roll out into a 13-in. x 9-in. rectangle, building up dough around edges.
In a small bowl, beat the cream cheese, confectioners' sugar and egg until smooth; stir in coconut. Spread over crust.
Bake at 375° for 10-15 minutes or until cream cheese mixture is set. Immediately sprinkle with chips. Let stand for 5 minutes; spread melted chips over the top. Sprinkle with nuts. Cool completely before cutting. Yield: 2-1/2 dozen.
Originally published as Chocolate Coconut Bars in Taste of Home October/November 2001, p63

Nutritional Facts

1 each: 217 calories, 15g fat (8g saturated fat), 31mg cholesterol, 181mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 4g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 egg
  • 3/4 cup sweetened shredded coconut
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 cup chopped nuts
  1. Unroll crescent roll dough into one long rectangle on an ungreased baking sheet; seal seams and perforations. Roll out into a 13-in. x 9-in. rectangle, building up dough around edges.
  2. In a small bowl, beat the cream cheese, confectioners' sugar and egg until smooth; stir in coconut. Spread over crust.
  3. Bake at 375° for 10-15 minutes or until cream cheese mixture is set. Immediately sprinkle with chips. Let stand for 5 minutes; spread melted chips over the top. Sprinkle with nuts. Cool completely before cutting. Yield: 2-1/2 dozen.
Originally published as Chocolate Coconut Bars in Taste of Home October/November 2001, p63

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