- 1 cup plus 2 Tbsp. BAKER’S ANGEL FLAKE Unsweetened Coconut, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1-1/2 pkg. (6 oz.) BAKER’S White Chocolate, melted
- 1 tsp. ground cardamom
- 2 oz. BAKER’S Semi-Sweet Chocolate, melted
1-Cook 2 Tbsp. coconut in nonstick skillet on medium heat 2 min. or until crisp and lightly browned, stirring frequently.
2-Beat cream cheese with mixer until creamy. Add remaining coconut, white chocolate and cardamom; mix well. Pat to 1/2-inch thickness on bottom of 8-inch square baking dish sprayed with cooking spray.
3-Drizzle with semi-sweet chocolate; top with toasted coconut. Cut into squares. Refrigerate 1 hour or until firm.
% Daily Value*
Total Fat 12g 15%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 85mg 4%
Total Carbohydrates 13g 5%
Dietary Fibers 1g 4%
Sugars 11g 22%
Protein 2g 4%
Vitamin A 4%
Vitamin C 0%