Coconut & Walnut Bars made with OREO Base Cake and Cookie Pieces

Coconut & Walnut Bars made with OREO Base Cake and Cookie Pieces

INGREDIENTS

48 Servings

  • 12 oz. OREO Base Cake
  • 4 oz. butter, melted
  • 6 oz. OREO Medium Cookie Pieces
  • 10 oz. coconut, shredded sweetened
  • 10 oz. chopped walnuts
  • 1 lb. plus 12 oz. sweetened condensed milk (14 oz. can)

Nutrition per serving

  • Calories

    160

  • Total fat

    9 g

  • Saturated fat

    3.5 g

  • Trans fat

    0 g

  • Cholesterol

    10 mg

  • Sodium

    115 mg

  • Carbohydrate

    16 g

  • Dietary fiber

    1 g

  • Sugars

    10 g

  • Protein

    3 g

  • Vitamin A

    2 %DV

  • Vitamin C

    0 %DV

  • Calcium

    2 %DV

  • Iron

    4 %DV

DIRECTIONS

Mix base cake and butter until well blended; press firmly onto bottom of 1 full hotel pan (or 1 half hotel pan for trial recipe). Sprinkle with OREO Pieces, coconut and walnuts. Drizzle condensed milk evenly over ingredients in pan.

Bake at 350°F for 20 to 25 minutes or until golden brown. Cool completely.

Cut into 48 squares (or 24 squares for trial recipe). Store covered in refrigerator.

Tips

TIP

  • For extra flavor, toast coconut before sprinkling over OREO Pieces. To toast coconut, spread coconut evenly on parchment line sheet pan. Bake at 350°F for 8 to 12 minutes on until lightly browned, stirring occasionally.