Macaroon-Chocolate Bars.

You can cook Macaroon-Chocolate Bars using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Macaroon-Chocolate Bars

  1. You need of Crust.
  2. You need of crushed chocolate sandwich cookies with white filling (about 20 cookies).
  3. You need of sugar.
  4. You need of cocoa powder.
  5. You need of butter (melted).
  6. You need of vanilla.
  7. It’s of Macaroon Top.
  8. Prepare of all-purpose flour.
  9. It’s of sugar.
  10. Prepare of salt.
  11. Prepare of flaked coconut.
  12. You need of egg whites, lightly beaten.
  13. Prepare of vanilla.
  14. You need of Toppings.
  15. Prepare of semisweet chocolate pieces.
  16. You need of coconut oil.
  17. It’s of toasted almonds (optional).

Macaroon-Chocolate Bars instructions

  1. Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside..
  2. In a food processor, pulse cookies, sugar, and cocoa powder until fine crumbs. Place in a large bowl and stir in melted butter and vanilla until combined. Firmly press cookie mixture into prepared pan. Bake for 8 minutes..
  3. While the crust bakes, combine flour, sugar, salt. Stir in flaked coconut. Stir in egg whites and vanilla until combined. Spoon coconut mixture over warm crust. Using a fork, carefully press coconut mixture to edges of pan..
  4. Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack..
  5. In a small saucepan, combine chocolate chips and coconut oil over low heat, stirring until melted. Drizzle over bars. Chill about 30 minutes or until chocolate is set..
  6. Using edges of foil, lift out of pan and cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired place almonds on top..
  7. To store: place bars between sheets of wax paper in an airtight container, cover. Store at room temp for 3 days or freeze for up to 3 months..

By Debra McCollins

This is my way of life. Cooking Forever!!!

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