Debi Dyer from Orlando, FL needs your vote to become a finalist and compete for the $1 million grand prize. The Pillsbury Bake-Off Contest is letting You Be the Judge!, allowing consumers a chance to choose who gets to go to the Bake-Off Contest finals.
Visit www.bakeoff.com for official rules and to vote for Debi’s Ginger-Coconut Bars as it faces off against Peanut Butter Crème Cookie Cups entered by Mary Fields of Gilbert, AZ. At the end of two weeks, the home cook whose recipe receives the most votes will become one of 100 talented finalists competing in the 45th Pillsbury Bake-Off Contest in Orlando, Florida from March 25-27, 2012.
The recipe is currently facing off on www.bakeoff.com against Mary Fields’ Peanut Butter Crème Cookie Cups. Voting is open for these recipes until 12:59 p.m. EST on September 1, at which point 2 new recipes will face off. Only 1 from each pair will take the 10 open finalist spots where they will join 90 others in March 2012. The final competition will take place at the Peabody Orlando hotel on March 25-27, 2012 where 100 finalists compete for the $1 million grand prize.
Ginger-Coconut Bars
Category: Sweet Treats
Eligible Ingredients: Pillsbury® Ready to Bake Refrigerated Sugar Cookies 16 oz (24 ct)
Eagle Brand® Sweetened Condensed Milk
LAND O LAKES® Unsalted Butter
McCormick® Ground Ginger
Prep Time: 20 minutes
Start to Finish: 1 hour 55 minutes
1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
2 cups flaked coconut
2 cups graham cracker crumbs
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/4 cup LAND O LAKES® Unsalted or Salted Butter, melted
4 teaspoons McCormick® Ground Ginger
4 bars (1.55 oz each) Hershey’s® milk chocolate candy
1/3 cup crystallized ginger, finely chopped
Heat oven to 350°F. Spray 13×9-inch pan with Crisco® Original No-Stick Cooking Spray. Evenly arrange cookie dough rounds in pan; let stand 10 minutes.
Meanwhile, in large bowl, combine coconut, cracker crumbs, sweetened condensed milk, butter and ground ginger; mix well (mixture will be thick). Press cookie dough evenly into pan. Drop coconut by small spoonfuls over cookie dough; carefully spread over dough.
Bake 33 to 37 minutes or until edges are golden brown.
Remove from oven to cooling rack. Break up chocolate and place over hot bars. Let stand 2 to 3 minutes. With spatula or knife, spread melted chocolate over bars. Sprinkle with crystallized ginger. Cool 30 minutes. Refrigerate 30 minutes to set chocolate.
For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
24 bars
Debi Dyer
Orlando, FL
