THREE-LAYER NO-BAKE BAR COOKIES

Three-Layer No-Bake Bar Cookies image

Provided by Karla Everett

Number Of Ingredients 15

1/2 c margarine or butter
1/4 c sugar
1/4 c unsweetened cocoa powder
1 large egg, lightly beaten
1 tsp vanilla extract
2 c finely crushed graham cracker crumbst
1 c flaked coconut
1/2 c chopped nuts (i like walnuts)
3 Tbsp milk
2 tsp instant coconut pudding mix
1/2 c margarine or butter, softened
2 c powdered sugar
1/4 c margarine or butter
1 c milk chocolate chips
coconut for garnishment ; optional

Steps:

1. Prepare a 13x9x2" pan with foil, extending foil over the pan edges. Set aside.
2. In a medium saucepan, heat 1/2 cup butter over low heat until melted.
3. Stir in sugar, cocoa powder, and egg.Heat up over medium-low heat for 3 to 4 minutes or until blended and slightly thickened (160°), whisking constantly. Remove from heat; stir in vanilla.
4. Stir in graham cracker crumbs, coconut, and nuts until well mixed. Press mixture into prepared pan and place in the refrigerator to chill.
5. For middle layer : In a small bowl, combine the milk and pudding mix; set aside.
6. In a large bowl, beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds.
7. Beat the pudding mixture into the butter until mixed all together . Beat in 2 cups powdered sugar until smooth. Spread over cooled crust layer in pan ; cover and chill for 30 minutes or until pudding is set.
8. For the top layer : Mix 1/4 cup butter with the chocolate chips and place in the micro on 50% power for 45 to 60 sec. stirring every 20-30 sec. Let cool slightly and pour over the cookie bars and spread out evenly , lightly sprinkle the melted chocolate with coconut and refrigerate until cooled.
9. Lift the chilled bar from the pan and cut into squares , should make 48 bars depending on how big you cut them.
10. TO STORE : Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.