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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Coconut-Cashew Bars

Makes: 72 servings Yield: 6 dozen bars
Prep 15 mins Bake 350°F 20 mins
Coconut-Cashew Bars
Ingredients
  •  Nonstick cooking spray
  • 1 18  ounce package  refrigerated sugar cookie dough
  • 1 14  ounce can  sweetened condensed milk
  • 1 1/2  cups  chopped dried pineapple
  • 1  cup  semisweet chocolate pieces (6 ounces)
  • 1 1/3  cups  flaked coconut
  • 1 1/3  cups  cashew halves or coarsely chopped macadamia nuts
Directions

1. Heat oven to 350 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick spray. With floured hands, press cookie dough onto bottom of prepared pan. Top evenly with the sweetened condensed milk, pineapple, chocolate pieces, coconut, and cashews or macadamia nuts. Press down firmly. Bake about 20 minutes or until lightly browned. Cool in pan on a wire rack; cut into bars.

From the Test Kitchen
  • Cover pan and store in the refrigerator up to 3 days.
Nutrition Facts (Coconut-Cashew Bars)
  • Servings Per Recipe 72,
  • cal. (kcal) 93,
  • Fat, total (g) 4,
  • chol. (mg) 4,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. C (mg) 4,
  • sodium (mg) 38,
  • calcium (mg) 30,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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