Chocolate Macaroon Crescent Bars Recipes

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CHOCOLATE MACAROON BARS



Chocolate Macaroon Bars image

Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 8

2 cups chocolate wafer crumbs
6 tablespoons confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3-3/4 cups sweetened shredded coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

Steps:

  • In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

MACAROON BARS



Macaroon Bars image

Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these chewy coconut treats in no time. -Carolyn Kyzer, Alexander, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 4

3-1/4 cups sweetened shredded coconut, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon almond extract
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.

Nutrition Facts : Calories 103 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

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