These bars are made easy with refrigerated crescent dough for the crust. Add coconut and chocolate for an irresistible treat.
Ingredients
1 can refrigerated crescent dough sheet or rolls
2 cups shredded coconut + more for topping
1 (14 ounce) can sweetened condensed milk
⅛ teaspoon almond extract
2 cups (or 12 ounces) milk chocolate chips
¼ teaspoon coconut extract
½ cup toasted coconut, optional
Instructions
Heat oven to 375 degrees. Spray a 13x9" pan with cooking spray. Unroll the dough and press into the bottom of the pan. Form a slight crust by pressing into the dough about ½" from the edge. If using the rolls (not the dough sheet), press the perforations to seal closed.
Sprinkle the coconut over the crust. In a medium bowl, mix the condensed milk and almond extract. Drizzle evenly over the coconut. Bake for 16-20 minutes or until edges are golden brown and filling is set. Cool in the pan on a wire rack for about 15 minutes or so.
While the bars are cooling, melt the chocolate chips over the stove or in the microwave according to the package directions. Stir in the coconut extract and spread evenly over the cooled bars. Sprinkle with toasted coconut if desired. Refrigerate until the chocolate is set. Cut into desired sized bars.
Notes
To toast the coconut, spread desired amount on a cookie sheet and bake at 350 for 5-8 minutes or until lightly golden brown. Watch them so they don't burn.
Recipe by at https://www.classyclutter.net/recipes/chocolate-coconut-crescent-bars/