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



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

Calories160 Total fat9 gSaturated fat3.5 gTrans fat0 gCholesterol10 mgSodium115 mgCarbohydrate16 gDietary fiber1 gProtein3 gVitamin A2 %DVVitamin C0 %DVCalcium2 %DVIron4 %DV

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 Cookie 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.



For extra flavor, toast coconut before sprinkling over OREO Cookie 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.

© Mondelēz International group