Ingredients
3/4 cup butter, cubed3 cups Oreo cookie crumbs2 cups sweetened shredded coconut1/2 cup cream of coconutFILLING:1/3 cup butter, softened3 tablespoons cream of coconut1/4 teaspoon coconut extract3 cups confectioners’ sugar1 to 2 tablespoons 2% milkTOPPING:1-1/2 cups semisweet chocolate chips4 teaspoons canola oil3 Mounds candy bars (1-3/4 ounces each), coarsely chopped, optional
Preparation
Microwave butter on high until melted; stir until smooth. Stir in cookie crumbs, coconut and cream of coconut until blended (mixture will be wet). Spread onto bottom of an ungreased 13x9-in. baking pan. Refrigerate until set, about 30 minutes.
For filling, beat butter, cream of coconut and extract until smooth. Gradually beat in confectioners’ sugar and enough milk to reach a spreading consistency. Spread over crust.
For topping, microwave chocolate chips and oil until melted; stir until smooth. Cool slightly; spread over filling. If desired, sprinkle with chopped candy bars. Refrigerate.
