Soft, ultra chewy, and loaded with chocolate chips, shredded coconut, sprinkles, and more!! A FAST and EASY holiday recipe that's great for hostess gifts or cookie exchanges!!
¼cupbuttermelted (I use unsalted, but salted tames some of the sweetness)
6tablespoonsall-purpose flour
½cupsemi-sweet chocolate chips
½cupwhite chocolate chips
1cupsweetened shredded coconut flakesmeasured loosely and not packed
about two-thirds can14-ounce sweetened condensed milk (eyeball it)
holiday sprinklesto taste
Instructions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To the canister of a high-speed blender or food processor, add the Softer Than Brittle, and process on high speed until you have fine crumbs, about 15 seconds.
Transfer the crumbs to a medium bowl; set aside.
To a small, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the butter to the crumbs, add the flour, and stir to combine.
Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by smoothing the mixture into place with a spatula.
Evenly sprinkle with the chocolate chips, white chocolate chips, and coconut (in that order).
Evenly drizzle the sweetened condensed milk over the top.
Bake for about 25 minutes, or until lightly golden brown around edges and the center is mostly set. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
Place pan on a wire rack, evenly sprinkle with the sprinkles, and allow bars to cool in pan for at least 90 minutes before slicing and serving. Bars firm up as they cool.
Notes
Storage: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.Adapted from Seven Layer Bars.