How to Make Yummy Macaroon-Chocolate Bars

Macaroon-Chocolate Bars. Heat over low heat until melted, stirring constantly. Using the edges of the foil, lift the uncut bars out of the pan. If desired, place a whole almond atop each bar.

In a large bowl, combine the milk, coconut and almonds. In a large bowl, cream together the butter and sugar. In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. You can cook Macaroon-Chocolate Bars using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Macaroon-Chocolate Bars

1. Prepare of Crust.
2. Prepare 2 cup of crushed chocolate sandwich cookies with white filling (about 20 cookies).
3. It's 1/2 cup of sugar.
4. You need 1/3 cup of cocoa powder.
5. Prepare 1/3 cup of butter (melted).
6. You need 1 tsp of vanilla.
7. Prepare of Macaroon Top.
8. It's 2/3 cup of all-purpose flour.
9. You need 1/3 cup of sugar.
10. Prepare 1/4 tsp of salt.
11. You need 2 33/50 cup of flaked coconut.
12. You need 3 of egg whites, lightly beaten.
13. It's 1/2 tsp of vanilla.
14. You need of Toppings.
15. Prepare 1/2 cup of semisweet chocolate pieces.
16. Prepare 1 tsp of coconut oil.
17. Prepare of toasted almonds (optional).

Spread dough evenly in bottom of pan. Mix together, milk, vanilla and remaining egg well. Here are the last three recipes. Here is the last Macaroon recipe.

Macaroon-Chocolate Bars step by step

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..

Here is a few other interesting things they had in the artical. A taste of history: The seder plate. Every food represents portions of the Passover story. Zeroah, a roasted shank bone, symbolizes the lamb sacrificed on. Scottish Macaroon Bars are made from a surprising main ingredient: potatoes!