This recipe came from Pillsbury. It is a keeper! When cutting and putting the two bars on the plate for the above picture...I took one bite and could have eaten the whole row!!! Fortunately, willpower asserter itself...at least for now.
Ingredients:
1 package (8-oz) cream cheese softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5-oz) Pillsbury refrigerated chocolate chip cookies
Directions:
1. Heat oven to 350 (F). In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator
Makes 16 bars
Ingredients:
1 package (8-oz) cream cheese softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5-oz) Pillsbury refrigerated chocolate chip cookies
Directions:
1. Heat oven to 350 (F). In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator
Makes 16 bars
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