Chocolate Coconut Fruit Bars made with OREO Base Cake and Cookie Pieces



48 servings
  • 12 oz. OREO Base Cake
  • 4 oz. unsalted butter, melted
  • 10 oz. coconut, shredded sweetened, toasted
  • 12 oz. OREO Medium Cookie Pieces
  • 1¾ lb. sweetened condensed milk
  • 1½ lb. seedless raspberry preserves
  • 3 oz. pecans, chopped
  • 12 oz. white baking chocolate, melted
  • 144 each vanilla ice cream 3 each (#60scoop) per serving
  • 3 lb. chocolate syrup

Nutrition per serving

Calories360 Total fat14 gSaturated fat8 gTrans fat0 gCholesterol20 mgSodium170 mgCarbohydrate54 gDietary fiber2 gProtein4 gVitamin A4 %DVVitamin C2 %DVCalcium8 %DVIron8 %DV

Mix base cake and butter; press firmly onto bottom of full hotel pan. Sprinkle with coconut and OREO Pieces.

Pour sweetened condensed milk evenly over ingredients in pan.

Bake in 350°F-conventional oven for 20 to 25 minutes or until lightly browned. Cool completely.

Spread with preserves; sprinkle with pecans. Drizzle with white chocolate. Cool completely. Cut into 48 bars.

For each serving: Cut 1 bar diagonally in half. Arrange on side of dessert plate; place 3 scoops of ice cream on other side of plate. Drizzle with 1 Tbsp. chocolate topping.



Bars can be baked up to 1 month in advance. Prepare as directed but do not cut into bars. Cool completely. Wrap tightly; freeze. Thaw in cooler when ready to serve. Cut into bars and assemble desserts as directed.

Prepare as directed, substituting semi-sweet baking chocolate for the white chocolate.

© Mondelēz International group