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Almond-Coconut Bliss Bars

on October 17, 2012
                                            3/4  cup shredded coconut
                                             1  pouch (17.5 oz) Betty Crocker® oatmeal cookie mix
                                            1/2 cup butter, melted
                                            2 bars (1.75 oz each) dark chocolate and coconut candy, unwrapped, coarsely chopped
                                            2 bars (1.61 oz each) milk chocolate, coconut and almond candy, unwrapped, coarsely chopped
                                            1/3 cup sliced or whole almonds
                                            1/4 cup miniature semisweet chocolate chips
                                            1 cup sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
  2. In medium bowl, stir together cookie mix and melted butter. Press in bottom of 13×9-inch pan. Sprinkle chopped candy bars over crust. Top with toasted coconut, almonds and chocolate chips. Drizzle with condensed milk.
  3. Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
                                Makes                                16 bars
                            Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The easiest way to drizzle sweetened condensed milk over these bars is to pierce 2 holes—a large and a small one—in the top of the can. This allows air to get into the can and makes the milk flow out much smoother than it would without that second hole.
Make-ahead magic! These bars are great when made the night before, and they can be stored in an airtight container in the fridge for up to 3 days.

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