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Layered Coconut-Chocolate Bars

  • 36servings
  • 155minutes
  • 160calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , divided

  2. 3/4 cup butter , divided

  3. 1-1/2 cups graham cracker crumbs

  4. 2/3 cup finely chopped toasted PLANTERS Walnuts

  5. 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups), toasted, divided

  6. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  7. 1/2 cup cold milk

  8. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Instructions Jump to Ingredients ↑

  1. LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave 5 oz. chocolate and 1/2 cup butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in graham crumbs, nuts and 1 cup coconut; press onto bottom of prepared pan. Refrigerate 15 min.

  2. BEAT cream cheese with mixer until creamy. Gradually add milk, beating well after each addition. Add dry pudding mix; beat 2 min. (Mixture will be stiff.) Stir in 1 cup of the remaining coconut; spread over chocolate layer in pan.

  3. MICROWAVE remaining butter and chocolate in microwaveable bowl 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Pour over pudding layer; tilt pan to evenly cover pudding layer. Sprinkle with remaining coconut. Refrigerate 2 hours or until firm. Use foil handles to lift dessert from pan before cutting into bars.

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