Fantastic Cookie Bars

A puff pastry crust is a delicious way to add a sophisticated twist to those kid-favorite, chocolate-coconut cookie bars.  Serve them at your next party, because this version will be loved by adults and kids alike!
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 30 minutes
  • cool: 30 minutes
  • Serves: 48



  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 1/2 cup chopped pecans
  • 1 cup dried sweetened coconut
  • 1 bag (12 ounces) semi-sweet chocolate pieces(about 2 cups)
  • 14 ounces (1 can) sweetened condensed milk


  1. Heat the oven to 400°F.  

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place the pastry sheet onto a baking sheet.  Brush the edges with water.  Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim.  Prick the center of the pastry thoroughly with a fork.  Repeat with the remaining pastry sheet.

  3. Bake for 15 minutes, rotating the baking sheets between the top and bottom oven racks halfway through the baking time.  Divide the pecans, coconut and chocolate between the pastry crusts.  Drizzle half the condensed milk over each.

  4. Bake for 15 minutes or until the pastries are golden brown, rotating the baking sheets between the top and bottom oven racks halfway through the baking time.  Let the pastries cool on the baking sheets on wire racks for 30 minutes.  Cut each pastry into 24 bars.

Bottom Crust Recipe

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