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

Recipe

Ingredients

  • 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

Directions

  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.

  5. Easy Substitution: You may substitute white chocolate pieces for some of the semi-sweet chocolate pieces.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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