Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/3
cup unsweetened baking cocoa
3
tablespoons unsalted butter
1/4
teaspoon salt
3/4
cup toasted pecans, roughly chopped
3/4
cup sweetened or unsweetened coconut flakes
1/2
cup heavy whipping cream
1/2
cup sugar
2
egg yolks
Preparation
Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil.
Let 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies stand at room temperature 10 minutes. In medium bowl, mix cookie dough and 1/3 cup unsweetened baking cocoa until well blended. Press evenly in bottom of pan.
Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, at least 1 hour.
In large bowl, mix 3 tablespoons unsalted butter, 1/4 teaspoon salt, 3/4 cup toasted pecans, roughly chopped, and 3/4 cup sweetened or unsweetened coconut flakes. Set aside.
In 2-quart saucepan, cook 1/2 cup heavy whipping cream, 1/2 cup sugar and 2 egg yolks over medium heat 3 to 5 minutes, stirring frequently with heatproof spatula, until thickened and mixture coats back of spatula. Immediately pour into bowl of coconut/pecan mixture. Stir until butter is melted. Let cool to room temperature, about 1 hour. Mixture will thicken into icing as it cools.
Spread icing over chocolate cookie layer. Refrigerate until set, about 1 hour, before cutting into bars (4 rows by 4 rows).
