Coconut Cream Pie Bars
Three layered bar cookies with rich butterscotch, smooth dark chocolate and a graham cracker crust.
Recipe Summary Coconut Cream Pie Bars
My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie.Ingredients | Coconut Chocolate Butterscotch Bars3 cups graham cracker crumbs1 cup butter, melted4 cups milk4 (3.5 ounce) packages instant vanilla pudding mix2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed, divided2 cups shredded coconut⅛ cup toasted coconutDirectionsPreheat oven to 350 degrees F (175 degrees C).Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.Refrigerate until set, about 2 hours. Cut into bars.I have used the sugar-free instant pudding and the sugar-free Cool Whip(R) and this still turns out great.Info | Coconut Chocolate Butterscotch Barsprep:
15 mins
cook:
20 mins
additional:
2 hrs 20 mins
total:
2 hrs 55 mins
Servings:
15
Yield:
15 bars
TAG : Coconut Cream Pie BarsDesserts, Pies,
