Chocolate Hazelnut Coconut Bars

PREHEAT oven to 350°F.

LINE a 13x9-inch pan (dark pan not recommended) with Reynolds^® Parchment Paper.

LET cookie dough stand at room temperature 10 minutes to soften.

BREAK up cookie dough in a large bowl.

STIR in 3/4 cup of the hazelnut spread until blended.

PRESS dough evenly in bottom of pan.

BAKE 10 to 15 minutes or until light golden brown. Cool 30 minutes.

BEAT cream cheese and egg white with electric mixer in a large bowl on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.

BAKE 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.

HEAT remaining 1/2 cup hazelnut spread and butter in a 1-quart saucepan over low heat, stirring constantly, until melted.

SPREAD over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.