Ingredients for Chocolate Almond Macaroon Bars
- Chocolate Wafer Cookies
- Butter
- Powdered Sugar
- 1 (14-ounce) can sweetened condensed milk
- Sweetened Flaked Coconut
- Sliced Almonds
- Semi Sweet Chocolate Chips
- ½ cup heavy whipping cream
- White Chocolate Chips
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How to Make Chocolate Almond Macaroon Bars
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or similar to ensure an even layer.
- In a separate large bowl, stir together sweetened condensed milk, shredded coconut, and toasted almonds until well combined.
- Spoon the coconut mixture evenly over the crumb crust. Spread into an even layer.
- Bake for 20-25 minutes, or until the edges of the coconut just begin to turn golden brown.
- Remove from oven and let cool completely on a wire rack.
- While the bars are cooling, prepare the chocolate topping: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy whipping cream.
- Microwave on high for 1 minute, then stir. Continue microwaving in 10-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Let the chocolate topping cool slightly until it thickens enough to spread easily (about 5-10 minutes).
- Spread the chocolate topping evenly over the cooled macaroon bars.
- Sprinkle with white chocolate chips.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set completely.
- Once chilled, cut into bars and serve. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
139g
Fat
69g
Carbs
14g
