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.
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.
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!
- 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)
- Preheat oven to 375°F or 350°F for a dark pan.
- Grease the bottom and sides of a 13×9-inch pan.
- If using crescent rolls, unroll dough into 2 long rectangles. If using a dough sheet, unroll dough.
- Place dough in pan, press over bottom and 1/2 inch up sides to form crust. Bake for 5 minutes.
- Remove the partially baked crust from the oven and sprinkle white vanilla chips, butterscotch chips, macadamia nuts and coconut evenly over crust.
- Pour condensed milk evenly over top.
- Return pan to oven and bake for an additional 20 to 25 minutes longer or until golden brown.
- Cool for 10 minutes, then run knife around sides of the pan to loosen the crust.
- Cool 1 hour, then move to the refrigerator and refrigerate for about 30 minutes or until the chocolate is set.
- Cut into bars.
For more Pinterest Remakes, here are a few of my favorite bloggers:
- Peppermint Body Scrub in 5 Minutes by Confessions of an Overworked Mom
- Maple Roasted Carrots by Upstate Ramblings
- Stamped Alcohol Inked Coasters by How Was Your Day?
- Acorn Squash Stuffing Recipe by A Mom’s Take
- How to Make Lightbulb Christmas Ornaments by Jennifer Sikora
- Chocolate “Muddy Buddy” Snowy Pinecones by Food Fun Family
- Winter White Red Velvet Fudge by Mom Does it All
- How to Make a Coffee Filter Wreath by Mom Always Finds Out
- Gluten Free Chocolate Chip Pumpkin Pie Bars by Home and Garden Cafe
- Make your Own Christmas Tree by 2Boys+1Girl=OneCrazyMom
- Do It Yourself Cork Coasters by Philzendia