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Coffeebreak Cookie Bars

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium120 mg5% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat140
Total Fat16 g25% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium120 mg5% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein3 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron4% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tablespoon milk
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup MOUND Sweetened Coconut Flakes
  • 1 cup walnut pieces
  • VANILLA DRIZZLE (recipe follows)
  • 6 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)

Directions

  • 1. Heat oven to 375°F. Unwrap and coarsely chop chocolate bars; set aside.
  • 2. Beat butter, brown sugar and granulated sugar in large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into butter mixture. With wooden spoon work chocolate bar pieces, coconut and walnuts into mixture. (Dough will be stiff.) Press mixture in ungreased 13x9x2-inch baking pan.
  • 3. Bake 20 to 22 minutes or until edges are golden brown. (Do not over bake.) Cool completely in pan on wire rack. Drizzle VANILLA DRIZZLE over surface; allow to set. Cut into bars. Makes about 24 bars.
  • VANILLA DRIZZLE: Combine 1/2 cup powdered sugar and 2 teaspoons milk in small bowl. Add additional milk, 1/2 teaspoon at a time, until of desired consistency.

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