Ingredients for Chocolate Almond Triangles
- Chocolate Wafer Cookies
- Unsalted Butter
- Sweetened Flaked Coconut
- 1 (14-ounce) can sweetened condensed milk
- 2 large egg whites
- 1 cup sliced almonds
- Bittersweet Chocolate Chips
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How to Make Chocolate Almond Triangles
- Preheat oven to 350°F (175°C).
- Line a 9x13 inch baking pan with non-stick foil, leaving an overhang on the sides for easy removal.
- In a food processor, pulse 1 ½ cups of chocolate sandwich cookies (such as Oreos) into fine crumbs.
- Add ½ cup (1 stick) of melted unsalted butter and pulse until evenly combined.
- Press the cookie crumb mixture firmly into the bottom of the prepared pan.
- Bake for 8 minutes.
- While the crust is baking, combine 1 cup sweetened shredded coconut, 1 (14-ounce) can sweetened condensed milk, and 2 large egg whites in a large bowl.
- Gently fold in 1 cup sliced almonds.
- Remove the crust from the oven.
- Evenly sprinkle ½ cup chocolate chips over the baked crust.
- Gently spoon the coconut mixture over the chocolate chips.
- Spread evenly with a fork to create a textured top.
- Sprinkle the remaining ½ cup sliced almonds over the top.
- Bake for 30-35 minutes, or until the top is set and golden brown.
- Let cool completely in the pan on a wire rack.
- Lift the foil out of the pan and place it onto a cutting board.
- Cut the baked bar into 12 squares, then cut each square in half to create 24 triangles.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
76g
Fat
52g
Carbs
8g
