Chocolate Highlander Cookie Bars
Indulge in the irresistible decadence of Chocolate Highlander Cookie Bars—where buttery shortbread meets gooey chocolate bliss! These layered cookie bars feature a crumbly shortbread base, a rich, velvety filling made from semi-sweet chocolate chips and sweetened condensed milk, and a crunchy topping of toasted coconut flakes and golden-baked dough crumbles. Perfectly balanced with textures and flavors, each bite is a symphony of sweetness with a hint of tropical flair. Easy to prepare in just under an hour, this recipe yields 12 servings, making it ideal for everything from casual gatherings to holiday dessert tables. Treat yourself to these show-stopping cookie bars that are as visually stunning as they are delicious!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 0.25 teaspoons salt
- 1 cup semi-sweet chocolate chips
- 0.75 cup sweetened condensed milk
- 0.5 cup toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving enough overhang for easy removal.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Mix in the vanilla extract.
Whisk together the all-purpose flour and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until a crumbly dough forms.
Press about two-thirds of the dough evenly into the prepared baking pan to form the crust. Reserve the remaining dough for the topping.
In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and fully melted.
Pour the chocolate mixture over the shortbread base, spreading it evenly with a spatula.
Sprinkle the toasted coconut flakes over the chocolate layer.
Crumble the reserved dough over the top, allowing some of the chocolate and coconut to peek through.
Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares and serve.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 121.3 g | 606% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 326 mg | 108% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 605.0 g | 220% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 373.8 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 720 mg | 55% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1297 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
