Prep Time 25m
Cook Time 30m
Ready Time 90m
Yield 4 dozen bars

  • Crisco® Original No-Stick Cooking Spray
  • 2/3 cup sugar
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/4 cup natural cocoa powder
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 teaspoon salt
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 2/3 cup chopped walnuts
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350°F. Spray a 13 x 9 x 2-inch pan with no-stick cooking spray.
  • Step 1Combine sugar, shortening, cocoa, egg and water in medium bowl; beat at medium speed until well blended.
  • Step 2Combine 1 1/4 cups flour and salt in small bowl. Add gradually to shortening mixture at low speed. Beat just until blended. Press into bottom of prepared pan. Bake 10 minutes. Remove from oven.
  • Step 1Combine sweetened condensed milk, 3 tablespoons flour and vanilla in small bowl. Stir with spoon until well blended. Stir in chocolate chips, nuts and coconut. Spoon over baked cookie base. Spread carefully to cover.
  • Step 2Return to oven. Bake 20 minutes. Remove pan to wire rack to cool completely. Cut into 1 1⁄2 x 1 1⁄2-inch bars.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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