Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Fudgy Macaroon Bars




Source of Recipe


Recipe by Beverly Zdurne – East Lansing, Michigan. Printed in Country Woman’s “Christmas Country Style 2002”.


List of Ingredients




4 squares (1 oz. each) unsweetened chocolate
1 cup butter (no substitutes)
2 cups sugar
1 cup all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
3 eggs, lightly beaten

Filling:
3 cups flaked coconut
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
1/2 tsp. almond extract

Topping:
1 cup (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts


Recipe



In a saucepan over low heat, melt chocolate and butter. Remove from heat; cool slightly. Stir in the sugar, flour, salt, vanilla, and eggs; mix well. Spread half of the batter into a greased 13- x 9- x 2-inch baking pan.

In a bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling.

Bake at 350° F. for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Sprinkle with walnuts. Cool completely before cutting. Yield: 3 dozen.