Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

French Vanilla Macaroon Bars




Source of Recipe


*


List of Ingredients




1 (18.25 ounce) box Pillsbury Moist French Vanilla cake mix
1/3 cup butter or margarine
2 tablespoons water
1 teaspoon vanilla extract
1 egg
1 1/2 cups coconut
1/2 cup semisweet chocolate chips


Recipe



Heat oven to 350 degrees F. Spray a 13 x 9-inch pan.

Combine cake mix and butter. Cut butter in with a fork until it resembles coarse crumbs.

Mix all remaining ingredients, except chocolate chips. Pour the batter into the pan. Bake for 16-22 minutes. Cool 15 minutes.

In a small saucepan over low heat melt chocolate chips until stirring consistency. Drizzle over cake. Cool for 1 1/2 hours.

Cut into bars.

Makes 24 bars.