Coconut Crescent Layer Bars

 Posted by on November 15, 2015  Add comments  Tagged with:
Nov 152015

Do you lay in bed for hours every night browsing Pinterest like I do?  I have a serious problem in that I just can’t go to sleep at night, without filling my head with adorable craft ideas and images of the most delicious foods on earth first.

In one of my recent late night Pinterest sessions, I came across this recipe for Crescent Layer Bars.  They had just about everything I could ever want in a dessert – lots of chocolate and nuts, and best of all – a quick and easy preparation! I just knew I had to try them.

Well, I did make these Crescent Layer Bars just as described, and they were truly amazing, but I wanted to make them again with my own unique twist.  So, I swapped out a few of the ingredients for my own, and added some shredded coconut for a really nice texture and added flavor.

Coconut Crescent Layer Bars

The combination of white chocolate, butterscotch, macadamia nut and coconut is absolutely delicious.  These Coconut Crescent Layer Bars on the sweet side, so you won’t be tempted to eat the whole pan by yourself in just one sitting, which is a good thing for someone who loves dessert as much as I do.  Eat just one bar, and you’ll feel quite satisfied for a while, trust me.

Coconut Crescent Layer Bars

If you’re looking for a quick and easy dessert idea that can feed a crowd, look no further than these Coconut Crescent Layer Bars!

Coconut Crescent Layer Bars


  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 
  • 1 cup white vanilla baking chips
  • 1 cup butterscotch baking chips
  • 1 cup macadamia nut pieces
  • 1 cup sweetened shredded coconut
  • 1 can (14 oz) sweetened condensed milk (not evaporated)


  1. Preheat oven to 375°F or 350°F for a dark pan.
  2. Grease the bottom and sides of a 13×9-inch pan.
  3. If using crescent rolls, unroll dough into 2 long rectangles. If using a dough sheet, unroll dough.
  4. Place dough in pan, press over bottom and 1/2 inch up sides to form crust. Bake for 5 minutes.
  5. Remove the partially baked crust from the oven and sprinkle white vanilla chips, butterscotch chips, macadamia nuts and coconut evenly over crust. 
  6. Pour condensed milk evenly over top.
  7. Return pan to oven and bake for an additional 20 to 25 minutes longer or until golden brown.
  8. Cool for 10 minutes, then run knife around sides of the pan to loosen the crust.
  9. Cool 1 hour, then move to the refrigerator and refrigerate for about 30 minutes or until the chocolate is set. 
  10. Cut into bars.

Coconut Crescent Layer Bars

For more Pinterest Remakes, here are a few of my favorite bloggers:

  11 Responses to “Coconut Crescent Layer Bars”

  1. […] Coconut Crescent Layer Bars by Sincerely, Mindy […]

  2. […] Coconut Crescent Layer Bars by Sincerely, Mindy […]

  3. […] Coconut Crescent Layer Bars by Sincerely, Mindy […]

  4. Oh wow these look so good. Definitely need to try this for the holidays.

  5. […] Coconut Crescent Layer Bars by Sincerely, Mindy […]

  6. These look really yummy! I love coconut bars but I have never thought about putting them on crescent dough.

  7. Yum! These look so good! I love coconut. I will definitely have to try these.

  8. […] Coconut Crescent Layer Bars by Sincerely, Mindy […]

  9. […] Coconut Crescent Layer Bars from Sincerely, Mindy […]

  10. […] Coconut Crescent Layer Bars by Sincerely, Mindy […]

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