3/4 cup shredded coconut
1 pouch (17.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter, melted
2 bars (1.75 oz each) dark chocolate and coconut candy, unwrapped, coarsely chopped
2 bars (1.61 oz each) milk chocolate, coconut and almond candy, unwrapped, coarsely chopped
1/3 cup sliced or whole almonds
1/4 cup miniature semisweet chocolate chips
1 cup sweetened condensed milk (not evaporated)
Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
In medium bowl, stir together cookie mix and melted butter. Press in bottom of 13x9-inch pan. Sprinkle chopped candy bars over crust. Top with toasted coconut, almonds and chocolate chips. Drizzle with condensed milk.
Bake 20 to 25 minutes or until golden brown. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
Recipe shared from: http://www.bettycrocker.com/recipes/almond-coconut-bliss-bars/3c559d0b-e263-4110-af00-654925d199b4