- Cookie Base:
- 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
- 1 cup graham cracker cookie crumbs
- 1/2 cup chopped nut topping or chopped walnuts
- 1/2 cup coconut
- 1 cup butter or margarine, melted
- 1 egg
- Filling:
- 4 cups powdered sugar
- 4 tablespoons vanilla instant pudding and pie filling mix
- 1/3 cup butter or margarine, softened
- 1/4 cup milk
- Topping:
- 1 (12 ounce) bag semisweet chocolate chips
- 1/4 cup butter or margarine
- Heat oven to 350 degrees F. Line bottom and sides of 13×9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. In large bowl, stir cookie base ingredients until well mixed. Spread into pan; press lightly. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
- In another large bowl, stir together powdered sugar and pudding mix. Add 1/3 cup butter and the milk; beat with electric mixer on medium speed until smooth (filling will be very thick). Spoon over cookie base; press evenly to cover. Refrigerate while making topping.
- In small microwaveable bowl, microwave topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds until melted and smooth. Spread over filling. Refrigerate uncovered until set, about 30 minutes.
- Use foil to lift bars from pan; pull foil from sides of bars. Cut into 9 rows by 4 rows. Store covered in refrigerator.