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Chocolate Almond Macaroon Bars recipe

This decadent macaroon cookie bar featuresa chocolate cookie crumb crust topped with a mixture of sweetenedcondensed milk and toasted coconut, and last but not least, icedwith an easy chocolate ganache and garnished with white chocolatechips.

Recipe: Chocolate AlmondMacaroon Bars

2 cups chocolate wafer crumbs
6 tablespoons butter or margarine, melted
6 tablespoons powdered sugar
1 (14-ounce) can sweetened condensed milk
3 3/4 cups sweetened flaked coconut
1 cup almond slices, toasted*
1 cup semisweet chocolate chips
1/4 cup whipping cream
1/2 cup white chocolate chips

  • Heat oven to 350°F (175°C). Greasea 13 x 9 x 2-inch baking pan.
  • Combine chocolate wafer crumbs, meltedbutter and sugar in large bowl. Firmly press crumb mixture onbottom of prepared pan.
  • Stir together sweetened condensed milk,coconut and almonds in large bowl, mixing well. Carefully dropmixture by spoonfuls over crust; spread evenly.
  • Bake 20 to 25 minutes or until coconutedges just begin to brown. Cool.
  • Place chocolate chips and whipping creamin medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute;stir. If necessary, microwave at HIGH an additional 10 secondsat a time, stirring after each heating, until chips are meltedand mixture is smooth when stirred. Cool until slightly thickened;spread over cooled bars.
  • Sprinkle top with white chips. Cover;refrigerate several hours or until thoroughly chilled. Cut intobars. Refrigerate leftovers.

    Makes about 36 bars.

    *To toast almonds: Heat oven to 350°F(175°C). Spread almonds evenly on shallow baking sheet. Bake5 to 8 minutes or until lightly browned.

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