Ingredients

Crust

3/4  cup butter

1  package (13.29 Oz) Oreo cookies crumbled (3cups)

2. Cups sweetened shredded coconut 

1/2 cup cream of coconut 

Filling

1/3. Cup butter, softened 

3. Tablespoons cream of coconut 

1/4  teaspoon coconut extract 

3  cups Imperial powdered sugar

1  to 2 tablespoons milk

Topping

1 1/2  cups semisweet chocolate chips

4. Teaspoons canola oil 

3  Mounds candy bars (1 3/4 Oz each) coarsely chopped 

Instructions

Crust

Microwave butter until melted. In a blender or food processor crush cookies. In a bowl mix butter, cookie crumbs, shredded coconut and cream of coconut and blend well. Mixture will be wet. Spread this in the bottom of 9x13 ungreased pan. Refrigerate until set, about 30 minutes. 

Filling

With an electric mixer beat butter, cream of coconut and extract until smooth.  Add one cup at a time the Imperial powdered sugar beating well after each cup. Add milk to get a spreading consistency. Spread the filling over the Oreo crust. 

Topping 

In small bowl microwave the chocolate chips and oil until melted. I microwave in 30 second intervals, stirring after each till you get a smooth consistency. Don’t over cook it or it will harden. Cool slightly and spread over the filling. Chop the mounds candy bars and sprinkle over chocolate. 

Refrigerate until chocolate sets. Cut into desired sizes after chocolate sets. 

Tip:

If you leave in the refrigerator overnight before cutting you will have to let it sit out for a few minutes for it to cut easy.