Bake Time 22 minutes
Prep Time 10 minutes

YIELD Makes 24 servings


1/2 cup (1 stick) butter or margarine, melted
1‑3/4 cup chocolate cookie crumbs
1 can (14 ounces) sweetened condensed milk
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup shredded coconut
1 cup chopped pecans


  1. Preheat oven to 350º F. Combine butter and crumbs in medium bowl. Press crumbs firmly into 13X9-inch baking pan. Pour sweetened condensed milk evenly over cookie crumbs.
  2. Sprinkle chocolate chips, coconut and pecans over condensed milk; press down firmly. Bake 22 minutes or until lightly browned and bubbling around edges of pan. Cool pan completely before cutting into bars. Cover bars and store at room temperature up to 5 days.
To make chocolate cookie crumbs, place plain chocolate cookies in a food processor and process until finely ground.
This recipe appears in: Cookie Bars
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