Chocolate Hazelnut Coconut Bars

This is the first weekend that I am all moved in an unpacked in my new house in Germany! So of course that means that it is time to bust out the kitchen aid and make something! Pillsbury is oh so kind and emails me all these delicious looking recipes that I normally just glance at and ignore. However, this time one of the recipes included Nutella. Yes Nutella that yummy gooey, spready chocolatey goodness in a jar. Of course I couldn't ignore that recipe. So I ran to the commissary as fast as my tiny car would take me and bought everything I needed to make the Chocolate Hazelnut Coconut Bars.

Here is what you need:

1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough

1 jar of  Nutella divided into 3/4 cup and 1/2 cup

1 package (8 oz) cream cheese, softened

1 Egg

1can 14 oz Can of Sweetened Condensed Milk

3 Cups shredded coconut

1 Teaspoon Vanilla

3 Tablespoons Butter

1/2 Cup toasted shredded coconut

Preheat oven to 350

The recipe is pretty easy to make, however it is a bit time consuming. First thing you need to do is make the first layer. Allow the cookie dough to set out for 30 minutes before starting. Mix the cookie dough with 3/4 cup of the Nutella. The dough will be very stiff. Once mixed together, press mixture into the bottom of a 13x9 pan. Bake for 10 to 15 minutes or until golden brown. How in the heck  you are supposed to bake until golden brown I have no idea, since it is already dark brown. So I just baked it for 13 minutes. Allow this layer to cool for 30 minutes.

While the first layer is cooling, use electric mixture to beat cream cheese and egg white until smooth. Add sweetened milk, vanilla, and 3 Cups of shredded coconut. Beat until well blended. Pour mixture over baked layer. Spread completely over baked layer.

 Bake for 35 to 40 minutes or until light golden brown and set. Cool completely(around 1 hour).

For the final layer, mix the remaining 1/2 cup of Nutella and 3 Tablespoons of butter in a small saucepan over low heat stirring constantly until melted. Spread over cooled cream cheese layer. Top with toasted coconut. Refrigerate for at least 30 minutes or until chilled. Store covered in Refrigerator.

Try Try Try to not eat too many of them. They are super super duper delicious! Enjoy!!!!!!

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If you want a printable version of this recipe you can get it from the Pillsbury website Here 

BTW to toast the coconut throw it in a pan and bake it at 375 for about 10 minutes, stirring occasionally.