I love mangos. Seriously, whenever I see one that looks perfectly ripe at the grocery store, I just have to buy it. There is just something about that smell, that flavor, and that incredible texture when you slice open a mango. It just tastes like spring and summer to me! So when I saw Pillsbury release Tropical Mango cookie mix and frosting mix, I definitely had to put my own semi-homemade twist on it.

If you’ve been around a bit, you know that I’m a huge fan of cookie-based bars. Maybe you saw my recent White Chocolate Lemon Bars, or last year’s Root Beer Float Bars, or one of the other cookie bars I’ve done on the blog. I *love* cookie bars of all kinds. But these? These rank right up there in my favorites. They’re so easy to make, so you’ll definitely want to take them to literally every spring and summer potluck you attend. To start the bars, you’ll need the box of Pillsbury Tropical Mango Cookie Mix, half a stick of butter, a couple of Tablespoons of water, a quarter cup of coconut, and an egg.

Combine the mix and the coconut, then cut in your butter.

Add the remaining crust ingredients, and you’ll get a really thick crust dough. Next, foil line a 9×13 pan (it’ll make the bars easier to remove for slicing later!)

Lightly mist the foil with non-stick cooking spray, then press the crust into the pan. Bake for 18 minutes at 375 degrees, then let cool completely.

Layer 2 requires the can of Pillsbury Tropical Mango Creamy Supreme frosting, 2 cups of chocolate chips, and 3/4 cups coconut.

Melt the white chocolate chips in the microwave at 30 second increments until it’s smooth, then combine it with the container of frosting.

Stir in the coconut completely, then spread it evenly over the cooled crust.

Press 1 cup of coconut evenly over the top of the frosting mixture, then place it in the fridge to chill for at least an hour. Slice into bars, and serve.

This is the perfect combination of delicious cookie crust and perfectly creamy topping, tropical mango and mild coconut… it’s exactly what you want in a spring or summer treat, and is delicious to come home to after an afternoon at the park, or great for any celebration. They’re effortlessly pretty.

Tropical Mango Coconut Cookie Bars

2015-04-08 23:08:44

Serves 16

These easy tropical mango coconut cookie bars are so easy, but so delicious that no one will ever believe they're semi-homemade!

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For the crust

1. 1 Box Pillsbury Tropical Mango Cookie Mix
2. 1/2 Stick Butter (1/4 Cup)
3. 2 Tablespoons water
4. 1 egg
5. 1/4 Cup coconut

For the topping

1. Pillsbury Tropical Mango Creamy Supreme Frosting
2. 3/4 Cup Coconut
3. 1 1/2 Cups White Chocolate Chips

Plus

1. 1 Cup Coconut

Instructions

1. Mix cookie mix and coconut together, then cut in butter.
2. Add water and egg.
3. Press into greased foil lined 9x13 pan and bake at 375 for 18 minutes. Cool completely.
4. Melt white chocolate chips in 30 second increments in the microwave, stirring until smooth.
5. Mix white chocolate chips and frosting together, then stir in coconut.
6. Spread evenly over cooled crust, and immediately press remaining coconut into the topping.
7. Chill for an hour or until firm, lift out of pan, and cut into bars.

Notes

1. If there are uneaten bars, store them in an airtight container in the refrigerator.

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Do you love innovating with cookie mixes? What’s your favorite thing to try with a cookie mix? I love these no-bake cookies and cream truffles! Let me know what you do with your favorite cookie mix in the comments below!