Cookies: Chocolate Almond Macaroon Bars
Source of Recipe
justmecookin.com
List of Ingredients
3-3/4 cups (10-oz. pkg.) Sweetened Coconut Flakes
2 cups chocolate wafer cookie crumbs
1 cup almond slices, toasted
6 tablespoons powdered sugar
1 cup Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk
1/4 cup whipping cream
1/2 cup Premier White Chips
6 tablespoons butter, melted Recipe
Heat oven to 350 degrees. Grease 13x9x2-inch baking pan. Combine crumbs, melted butter and sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20 to 25 mnutes or until coconut edges just begin to brown. Cool. Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at high (100%) 1 minute; stir. If necessary, microwave at high an additional 10 seconds at a time, stirring after each heating, until chips are melted and 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 into bars. Refrigerate leftovers. About 36 bars.
Note: To toast almonds: Heat oven to 350 degrees. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.
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