Chocolate Hazlenut Coconut Bars

INGREDIENTS

1

 roll Pillsbury® refrigerated chocolate flavored chip cookie dough

1 1/4

 cups hazelnut spread with cocoa (from 13-oz jar)

1

 package (8 oz) cream cheese, softened

1

 LAND O LAKES® Egg White

1

 can (14 oz) Eagle Brand® Sweetened Condensed Milk

3

 cups shredded coconut

1

 teaspoon McCormick® Pure Vanilla Extract

3

 tablespoons LAND O LAKES® Butter

1/2

 cup toasted shredded coconut, if desired*

DIRECTIONS

1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan. 2 Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes. 3 In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust. 4 Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour. 5 In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

*To toast coconut, spread in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

For easier cutting, use a plastic knife.