Chocolate Candy Cookie Bar

• 2-1/2 cups Unsalted butter, softened
• 1-1/4 gal. Devil's food cake mix
• 1-1/2 qt. BAKER'S ANGEL FLAKE Coconut
• 3 cups quick-cooking oats
• 3 cups water
• 8 each eggs
• 2-1/2 cups JELL-O Chocolate Instant Pudding
• 1 qt. Candy-coated chocolate pieces
• 3 cups Miniature candy-coated chocolate pieces

1. Grease 2 full sheet pans (or 1 half sheet pan for trial recipe).
2. Place butter in large bowl of electric mixer fitted with paddle attachment; beat until creamy.
3. Add all remaining ingredients except miniature chocolate pieces; beat on low speed 30 seconds.
4. Scrape bowl.
5. Beat an additional 2 to 3 minutes or until well blended.
6. Spread batter evenly into pans; sprinkle with miniature candy-coated chocolate pieces.
7. Bake at 350F (or at 325F if using a convection oven) for 30 minutes or until toothpick inserted in center comes out with fudgy crumbs (or for 25 minutes if using a convection oven).
8. Remove to wire racks.
9. Cool completely.
10. Cut into 2x1-1/2-inch bars.

butter, cake mix, s angel, quickcooking oats, water, eggs, jello, chocolate, chocolate pieces

Taken from www.kraftrecipes.com/recipes/-2235.aspx (may not work)