- 30 gingersnap cookies
- 3 tablespoons butter, melted
- 8 oz. cream cheese
- 1 large egg
- 2 teaspoons lemon juice
- 1 tablespoon flour
- 2 cups sweetened, flaked coconut
- ¼ cup chocolate chips
- ½ cup dried apricots, chopped
- ¾ cup sweetened condensed milk
Preheat oven to 350 degrees. Line 8×8 glass baking pan with lightly buttered parchment paper.
Place gingersnaps in food processor or blender and pulse until crushed to crumbs. Add melted butter to cookie crumbs, mix lightly to a mealy consistency. Place crumb/butter mixture into prepared baking pan and press down to create cookie crust. Bake for 5 minutes. Remove from oven and set aside.
In a food processor or mixer, blend cream cheese and egg. Add the lemon juice and flour, mix to combine. Spread mixture evenly over cookie crust and set aside.
In separate bowl, mix coconut, chopped apricots, and chocolate chips. Spread the coconut mixture evenly on top of the cream cheese layer. Drizzle the 3⁄4 cup sweetened condensed milk over the top.
Bake for 36 minutes, turning the pan halfway through. Remove the pan from the oven and cool on a wire rack, then place in the refrigerator for one hour or until the bars are thoroughly cool and firm. Using a serrated knife, cut You-Like-A-Me Bars into rectangles or squares, according to your preference. Serves 8.