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
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.
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
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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