Yield: 12
Prep Time: 10 MINUTES
Cook Time: 24 MINUTES
Total Time: 34 MINUTES
✅ INGREDIENTS
- 27 Keebler Fudge Stripes cookies
- 1/4 cup butter, melted
- 1 cup flaked coconut
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1 can (14 oz.) sweetened condensed milk
✅ INSTRUCTIONS
- Preheat the oven to 350 degrees F. Grease a 9x13-Inch baking dish. Set aside.
- Place the Keebler Fudge Stripes cookies into a food processor and process until they are fine crumbs. Stir in the melted butter until cookie crumbs are moistened. Press the cookie crumbs into the bottom of the greased baking dish to form a crust.
- Sprinkle the coconut, both kinds of chocolate chips, and nuts over the crust. Evenly drizzle sweetened condensed milk over the top.
- Bake uncovered for 24-30 minutes until golden brown around the edges. Cool completely. Cut Into 2-Inch squares.
Nutrition Information:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving:
- CALORIES: 423
- TOTAL FAT: 23g
- SATURATED FAT: 13g
- TRANS FAT: 0g
- UNSATURATED FAT: 9g
- CHOLESTEROL: 20mg
- SODIUM: 94mg
- CARBOHYDRATES: 54g
- FIBER: 3g
- SUGAR: 49g
- PROTEIN: 3g
Nutrition Information Provided For Educational and Informational Purposes Only
Keebler Fudge Stripes Cookies are one of my favorites.
I love the crunchy cookie with the luscious fudge stripes
We really want to capitalize on those qualities in our cookie bars by making a delicious, fudgy crust and layering plenty of flavors on top.
If you like this flavor combination, try our Hello Dolly Cookie Bars!
We’re starting these Fudge Stripe Cookie Bars off right by using Keebler Fudge Stripes Cookies in the crust.
Similar to a graham cracker crust, our crust will use crushed Fudge Stripes Cookies as the base.
Place the cookies into a food processor and pulse a few times until you have fine crumbs.
Remove the cookie crumbs to a bowl and stir in the melted butter.
I know it’s tempting to add the melted butter to the food processor and let it do the mixing, but don’t do it!
The most tender crust needs a gentle hand when stirring in the melted butter.
Stir butter and crumbs until the cookie crumbs are fully moistened.
Next, press the crumbs firmly into the bottom of the greased 9×13-inch baking dish.
I often use a measuring cup to press down the crumbs so that it’ll create a nice even layer.
The fudge cookie crust is just the start of these delicious dessert bars!
We’re adding lots of goodies right on top.
Start by layering the shredded coconut flakes on the bottom.
I always use sweetened coconut flakes, but you can use unsweetened coconut if you prefer.
Layering the coconut on the bottom will create a balanced cookie bar where the flavors blend together nicely.
Sometimes if you layer the coconut on top, it feels like you’re eating a coconut cookie bar with some other ingredients in it.
On top of the coconut, add both kinds of chocolate chips.
Next, sprinkle the pecans on top of the chocolate chips.
I prefer to have larger pecan pieces on my cookie bars.
So I will either coarsely chop the pecans or just break the pecan halves into pieces.
Layering the pecans on top allows them to get nice and toasty while baking.
Sweetened condensed milk is the magic in these magic cookie bars.
We’re taking these cookie bars from plain to “wow!” simply by drizzling sweetened condensed milk over the top.
The sweetened condensed milk acts as a sort of glue to hold the bars together.
In addition, it adds plenty of sweet richness to balance the flavors in this dessert.
Make sure to drizzle rather than pour the sweetened condensed milk over the other ingredients in the dish.
There’s no need to stir the ingredients together.
As the cookie bars bake, the sweetened condensed milk will melt into the other ingredients to cover every single inch.
Jennifer
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