three-layer no-bake bar cookies

Name: Three-Layer No-Bake Bar Cookies
Yield: 48
Ingredients: 1/2 cup(s) margarine or butter; 1/4 cup(s) sugar; 1/4 cup(s) unsweetened cocoa powder; 1 large egg, lightly beaten; 1 teaspoon(s) vanilla extract; 2 cup(s) finely crushed graham cracker crumbst; 1 cup(s) flaked coconut; 1/2 cup(s) chopped nuts (i like walnuts); 3 tablespoon(s) milk; 2 teaspoon(s) instant coconut pudding mix; 1/2 cup(s) margarine or butter, softened; 2 cup(s) powdered sugar; 1/4 cup(s) margarine or butter; 1 cup(s) milk chocolate chips; - coconut for garnishment ; optional

(4 RATINGS)

272 Pinches 1 Photo

Karla Everett

Greenacres, WA

Updated on Aug 7, 2011

These are very good cookies with a chocolate crumb crust, a creamy pudding layer, and fudgy frosting make these dessert bars irresistible. Recipe was originally gotten from Better homes and garden but I made some minor adjustments in the ingredients to be more for my liking and this is their picture from the internet to show you what they look like until I can make them again.

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yield 48 bars

Ingredients

1/2 cup margarine or butter
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups finely crushed graham cracker crumbst
1 cup flaked coconut
1/2 cup chopped nuts (i like walnuts)
3 tablespoons milk
2 teaspoons instant coconut pudding mix
1/2 cup margarine or butter, softened
2 cups powdered sugar
1/4 cup margarine or butter
1 cup milk chocolate chips
- coconut for garnishment ; optional

How To Make three-layer no-bake bar cookies

Step 1

Prepare a 13x9x2" pan with foil, extending foil over the pan edges. Set aside.

Step 2

In a medium saucepan, heat 1/2 cup butter over low heat until melted.
Step 3

Stir in sugar, cocoa powder, and egg.Heat up over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160°), whisking constantly. Remove from heat; stir in vanilla.
Step 4

Stir in graham cracker crumbs, coconut, and nuts until well mixed. Press mixture into prepared pan and place in the refrigerator to chill.
Step 5

For middle layer : In a small bowl, combine the milk and pudding mix; set aside.
Step 6

In a large bowl, beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds.
Step 7

Beat the pudding mixture into the butter until mixed all together . Beat in 2 cups powdered sugar until smooth. Spread over cooled crust layer in pan ; cover and chill for 30 minutes or until pudding is set.
Step 8

For the top layer : Mix 1/4 cup butter with the chocolate chips and place in the micro on 50% power for 45 to 60 sec. stirring every 20-30 sec. Let cool slightly and pour over the cookie bars and spread out evenly , lightly sprinkle the melted chocolate with coconut and refrigerate until cooled.
Step 9

Lift the chilled bar from the pan and cut into squares , should make 48 bars depending on how big you cut them.
Step 10

TO STORE : Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
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