Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1
cup graham cracker crumbs
1/2
cup chopped nut topping or chopped walnuts
1/2
cup coconut
1
cup butter or margarine, melted
1
egg
4
cups powdered sugar
4
tablespoons vanilla instant pudding and pie filling mix
1/3
cup butter or margarine, softened
1/4
cup milk
1
bag (12 oz) semisweet chocolate chips (2 cups)
1/4
cup butter or margarine
Preparation
Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.
