- 1/2 cup unsalted butter, melted
- one 13.6-ounce package Chocolate Chunk Cookie Mix
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips (butterscotch chips may be substituted)
- 1 cup sweetened shredded coconut flakes, measured loosely not packed
- about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Do not skip lining your pan because clean-up will be more difficult.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the cookie mix, egg, and stir to combine.
Turn dough out into prepared pan and using a spatula or your fingertips, create an even, smooth, flat crust.
Evenly sprinkle with the chocolate chips, peanut butter chips, and coconut.
Evenly drizzle sweetened condensed milk over the top.
Bake for about 30 minutes (I baked 27), or until lightly golden brown around edges and barely bubbling in the center, and the center is mostly set. Keep an extremely close eye on bars in the final 10 minutes of baking because coconut can go from raw-looking to burnt in one minute. If necessary, tent the pan (cover pan with a sheet of foil) in the last 5 minutes of baking to help prevent the coconut from burning if center isn’t quite set but coconut is looking browned enough.
Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up and will look less ‘juicy’ as they cool, however even when fully cooled and set, they’re very moist and juicy. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.