Sweetheart Layer Bars

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Raine

Executive Chef
Joined
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Sweetheart Layer Bars

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Yield: 36 pieces
3/4 cup (1-1/2 sticks) plus 1/4 cup (1/2 stick) butter or margarine, divided
1 1/2 cups Finely crushed unsalted thin pretzels or pretzel sticks
1 cup HERSHEY'S MINI KISSES Milk Chocolate or Semi-Sweet Chocolate Baking Pieces
1 can (14 oz) sweetened condensed milk (not evaporated milk)
3/4 cup HERSHEY'S Cocoa
2 cups MOUNDS Sweetened Coconut Flakes, tinted pink*
Procedures
1 Heat oven to 350°F.
2 Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle MINI KISSES over pretzel layer.
3 Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with coconut; press firmly down onto chocolate layer.
4 Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. About 36 bars.
5 * PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.
 
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