Coconut Crunch Pretzel Bars

24 Servings
100% would make this recipe for Coconut Crunch Pretzel Bars again.

A favorite recipe from the Pillsbury Bake-Off Contest 37. Chewy, you can't eat just one.

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Coconut Crunch Pretzel Bars Ingredients

Crust	1 C. Dark corn syrup
1 18.25 oz. Pillsbury Miost Supreme german choc. cake	2 Eggs
1/2 C. Pretzels crushed	1 C. Pecans chopped
1/2 C. Butter or margarine melted	1 C. Butterscotch chips or other flavor
1 Egg	2- 1/4 C Coconut
Filling	1 6 oz. pkg. Semi-sweet chocolate chips (1 Cup)
1/4 C. Sugar

Instructions for Coconut Crunch Pretzel Bars

Heat oven to 350 degrees F. Grease 13 x 9 inch pan. In large bowl, combine all crust ingredients; mix at low speed until blended. Press in bottom of prepared pan. Bake at 350 degrees for 15 minutes or until crust puffs and appears dry. Cool 5 minutes.
Meanwhile, in large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
Return to oven; bake an additional 30 to 40 minutes or until edges are a deep golden brown. (Center will not be set.) Cool 10 minutes. Run a knife around sides to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container. Try making this with white chocolate and peanut butter chips in place of the butterscotch chips. Still add the semi-sweet chocolate chips called for. Yum!

Main Ingredient: CakeCuisine: American

Ingredient Insight - look inside this recipe

Butter

Chocolate

Coconut

Corn

Egg

Eggs

Margarine

Pecan

Sugar

American Cake

for flavor and categorization

I''ve never actually made this exactly as directed. I like to replace the butterscotch chips called for with a mixture of white and peanut butter chips. Then of course I still add the semi-sweet chips called for. It''s very, very good made this way and should be with any chip or nut combination.