Chocolate Macaroon Bars

I hope everyone in the New York area is enjoying this crazy weather. Can you believe it’s 60 in December?

Chocolate Macaroon Bars are a perfect December treat. I’m going to enjoy my winter dessert and this lovely springtime weather.


Bake Live a Sweet Life Baking Chocolate Macaroon Bars

All I’ve been bothering Amir about is I want go ice skating. It’s turned way to warm for that. That’s fine with me…….until these chocolate macaroon bars are gone. I have a feeling that’s going to be sooner rather than later.

Bake Live a Sweet Life Baking Chocolate Macaroon Bars


Soooo what are these chocolate macaroon bars all about? They are sweet and oh yes, very easy to make. There’s a thick chocolate layer on top and wafer crust on the bottom.* Smooshed in between is coconut and almonds held together by sweetened condensed milk. Can you go wrong with any of that? I didn’t think so.

Yes, these are sweet and thick. It’s holiday season though. That means you can overindulge in everything, right?


Bake Live a Sweet Life Baking Chocolate Macaroon Bars


*My crust doesn’t look as chocolaty as it could be. I used half chocolate wafers and have vanilla wafers. It tasted mad good so don’t be afraid to mix it up :)

Chocolate Macaroon Bars

Ingredients

  • 2 cups chocolate/vanilla wafer crumbs
  • 6 tablespoons powdered sugar
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups flaked coconut
  • 1/2 cup sliced almonds
  • 1-1/2 cups chocolate chips
  • 1/3 cup heavy cream

Instructions

  1. Line a 13x9 inch pan with parchment paper and heat oven to 350F.
  2. In a small bowl, combine the wafer crumbs, powdered sugar and butter.
  3. Press evenly into prepared pan.
  4. In a large bowl, combine the condensed milk, coconut and almonds.
  5. Spread evenly over crust.
  6. Bake for 20-25 minutes or until edges begin to brown.
  7. While cake is cooling, melt chocolate chips and heavy cream in microwave. Stir occasionally until chocolate is smooth.
  8. Drizzle over top of cake.
  9. Refrigerate until firm.
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Recipe adapted from Taste of Home

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