Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1 cup sweetened flaked coconut

  3. 3/4 cup brown sugar, packed

  4. 1/2 cup chopped pecans

  5. 1/4 cup butter or margarine

  6. 1 (8-ounce) can refrigerated crescent rolls

  7. 1 (14-ounce) can sweetened condensed milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F (205°C).

  2. In medium bowl, combine flour, coconut, brown sugar and pecans. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Set aside.

  3. Unroll dough into 2 long rectangles. Place in ungreased 15 x10 x 1-inch jelly roll baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2-inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.

  4. Bake for 12 to 15 minutes or until deep golden brown. Cool. Cut into bars.


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