- 1 box carrot cake mix
- 1 large egg
- 1 stick butter, softened
- ½ cup dried pineapple, chopped
- ½ cup pecans, chopped
- 1 cup white chocolate chips
- 4 ounces cream cheese, softened
- 1 can sweetened condensed milk
- 2 cups sweetened coconut
Preheat the oven to 350°F. Spray 9 x 13-inch pan with nonstick cooking spray.
With a hand mixer or stand mixer, combine the cake mix, egg, and softened butter in a large bowl until it is thoroughly combined into a thick batter. Pat the cake mixture evenly into the prepared pan.
In a medium bowl, whip the softened cream cheese at medium speed until it’s smooth and creamy. Add the can of sweetened condensed milk to cream cheese and mix until combined.
Layer the dried pineapple, pecans, and white chocolate chips on top of the cake batter layer in the the pan.
Pour the cream cheese layer over the top of everything else in the pan. Carefully spread it, if necessary, to ensure even coverage over the layers.
Place the coconut on top in an even layer, pressing it gently into the cream cheese mixture.
Bake for approximately 30-40 minutes or until the coconut is golden brown.
Cool the cookie bars completely before cutting them into small squares. Store any leftovers tightly lidded at room temperature for up to a week.
- Yields: 24 servings
- Preparation Time: 1 hour