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INGREDIENTS

Servings: 48 Servings

12 oz. OREO Base Cake
4 oz. butter, melted
6 oz. OREO Medium Cookie Pieces
10 oz. coconut, shredded sweetened
10 oz. chopped walnuts
1 lb. plus 12 oz. sweetened condensed milk (14 oz. can)

NUTRITION FACTS Nutritional facts are based on a single serving
Calories	160
Total fat	9g
Saturated fat	3.5g
Trans fat	0g
Cholesterol	10mg
Sodium	115mg
Carbohydrate	16g
Dietary fiber	1g
Sugars	10g

Protein	3g

Calcium	2%DV
Iron	4%DV

DIRECTIONS

Mix base cake and butter until well blended; press firmly onto bottom of 1 full hotel pan (or 1 half hotel pan for trial recipe). Sprinkle with OREO Pieces, coconut and walnuts. Drizzle condensed milk evenly over ingredients in pan.
Bake at 350°F for 20 to 25 minutes or until golden brown. Cool completely.
Cut into 48 squares (or 24 squares for trial recipe). Store covered in refrigerator.

TIP

For extra flavor, toast coconut before sprinkling over OREO Pieces. To toast coconut, spread coconut evenly on parchment line sheet pan. Bake at 350°F for 8 to 12 minutes on until lightly browned, stirring occasionally.

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