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Ingredients

½ cup butter 2 (1 ounce) envelopes instant hot chocolate mix 1 teaspoon vanilla extract 1 egg, beaten 2 cups graham cracker crumbs 1 cup flaked coconut ½ cup chopped walnuts ¼ cup cream cheese, softened ¼ cup milk, or as needed 2 tablespoons instant vanilla pudding mix 2 cups confectioners' sugar 4 (1 ounce) squares milk chocolate 1 tablespoon butter

Nutrition Info

285.2 calories carbohydrate: 35.6 g cholesterol: 34.7 mg fat: 15.1 g fiber: 1.4 g protein: 3.1 g saturatedFat: 7.9 g servingSize: - sodium: 188 mg sugar: 27.9 g transFat: : - unsaturatedFat: : -

Grease a 9x9-inch square pan. Melt 1/2 cup butter in a saucepan over low heat, and stir in cocoa mix, vanilla extract, and egg. Whisk together until the mixture thickens, about 1 minute (do not boil), remove from heat and stir in graham cracker crumbs, 1 cup coconut, and walnuts. Mix well, and press into the bottom of the prepared pan. Chill the crust for about 1 hour.
Place the cream cheese into a mixing bowl, and beat with an electric mixer until smooth and fluffy. Beat in the milk, vanilla pudding mix, and confectioners' sugar to make a spreadable, creamy mixture. If mixture is too stiff to spread easily, add more milk, 1/2 teaspoon at a time. Spread the filling in an even layer over the crust, and return to refrigerator. Chill until firm, about 1 hour.
Melt milk chocolate and 1 tablespoon of butter in a saucepan over very low heat, stirring constantly until the mixture is smooth and well combined. Spread the topping evenly over the vanilla layer, and refrigerate about 1/2 hour, until the topping is firm but not hard. Cut into bars, then return to refrigerator to finish chilling, at least 1/2 hour more. Serve cold.

16 pieces

This is a popular cookie bar in Canada. This is however only one of many variations on this recipe.