Coconut Chocolate Gooey Bars Recipe

Ingredients

1

cup flaked coconut

1

                        box Betty Crocker™ Super Moist™ dark chocolate cake mix

1

egg

1/2

cup butter, melted

1

package (8 oz) cream cheese, softened

2

eggs

1/4

teaspoon coconut extract

1/2

cup butter, melted

1

box (1 lb) powdered sugar

1/3

cup unblanched whole almonds, chopped

Preparation

Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, egg and 1/2 cup butter with electric mixer on medium speed until blended. Add toasted coconut; stir well. Press mixture in bottom of pan.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, coconut extract and 1/2 cup butter; beat until smooth. Gradually add powdered sugar, beating until blended. Spread cream cheese mixture over batter. Sprinkle with almonds.

Bake 40 minutes or until set. (Center should still be a little gooey.) Cool completely in pan on cooling rack. Cut into 6 rows by 4 rows. Store covered in refrigerator.

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