Using refrigerated chocolate chip cookie dough makes it really easy to make these fabulous bar cookies topped with toffee, sweetened coconut, almonds and chocolate...you've got to try them.
cost per recipe: $10.87
The price is determined by the national average.
package (18 ounces) refrigerated chocolate chip cookie dough
ounces (1 can) sweetened condensed milk
ounces toffee bit(about 1 cup)
cup dried sweetened coconut
cup sliced almonds
cup semi-sweet chocolate pieces
Heat the oven to 350°F. Line a 3-quart shallow baking pan with non-stick foil, dull-side up, with 2-inches of foil extending beyond the edges of the pan.
Press the dough into the bottom of the pan.
Bake for 15 minutes or until the top is lightly browned.
Stir the condensed milk, toffee bits, 1/2 cup coconut and 1/4 cup almonds in a medium bowl. Spread the toffee mixture over the hot cookie dough. Sprinkle with the chocolate chips, remaining coconut and almonds.
Bake for 20 minutes or until the coconut is golden brown. Cool the bars in the pan on a wire rack. Use the foil to remove the bars from the pan and cool completely on a wire rack.