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three-layer no-bake bar cookies

(4 ratings)
Recipe by
Karla Everett
Greenacres, WA

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.

(4 ratings)
yield 48 bars

Ingredients For three-layer no-bake bar cookies

  • 1/2 c
    margarine or butter
  • 1/4 c
  • 1/4 c
    unsweetened cocoa powder
  • 1 lg
    egg, lightly beaten
  • 1 tsp
    vanilla extract
  • 2 c
    finely crushed graham cracker crumbst
  • 1 c
    flaked coconut
  • 1/2 c
    chopped nuts (i like walnuts)
  • 3 Tbsp
  • 2 tsp
    instant coconut pudding mix
  • 1/2 c
    margarine or butter, softened
  • 2 c
    powdered sugar
  • 1/4 c
    margarine or butter
  • 1 c
    milk chocolate chips
  • coconut for garnishment ; optional

How To Make three-layer no-bake bar cookies

  • 1
    Prepare a 13x9x2" pan with foil, extending foil over the pan edges. Set aside.
  • 2
    In a medium saucepan, heat 1/2 cup butter over low heat until melted.
  • 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.
  • 4
    Stir in graham cracker crumbs, coconut, and nuts until well mixed. Press mixture into prepared pan and place in the refrigerator to chill.
  • 5
    For middle layer : In a small bowl, combine the milk and pudding mix; set aside.
  • 6
    In a large bowl, beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds.
  • 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.
  • 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.
  • 9
    Lift the chilled bar from the pan and cut into squares , should make 48 bars depending on how big you cut them.
  • 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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