Layer 2 requires the can of Pillsbury Tropical Mango Creamy Supreme frosting, 2 cups of chocolate chips, and 3/4 cups coconut. Bake for 18 minutes at 375 degrees, then let cool completely. Lightly mist the foil with non-stick cooking spray, then press the crust into the pan. Next, foil line a 9×13 pan (it’ll make the bars easier to remove for slicing later!) 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.Ĭombine the mix and the coconut, then cut in your butter.Īdd the remaining crust ingredients, and you’ll get a really thick crust dough.
They’re so easy to make, so you’ll definitely want to take them to literally every spring and summer potluck you attend. But these? These rank right up there in my favorites. 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. If you’ve been around a bit, you know that I’m a huge fan of cookie-based bars.
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. There is just something about that smell, that flavor, and that incredible texture when you slice open a mango. Seriously, whenever I see one that looks perfectly ripe at the grocery store, I just have to buy it.