Food recipes
Chocolate Almond Macaroon Bars
Chocolate Almond Macaroon Bars Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt sugars, powdered milk, canned, condensed, sweetened shortening confectionery, coconut (hydrogenated) an...
Chocolate Almond Macaroon Bars
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 350 degrees.
Grease a 13 x 9 baking pan.
Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.
Stir together sweetened condensed milk, coconut and almonds; mix well.
Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20-25 minutes or until coconut edges just begin to brown.
Cool.
Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.
Microwave on HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Cool until slightly thickened; spread over cooled bars.
Sprinkle top with white chips.
Cover; refrigerate several hours or until thoroughly chilled.
Cut into bars.
Refrigerate leftovers.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
Directions:
Heat oven to 350 degrees.
Grease a 13 x 9 baking pan.
Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.
Stir together sweetened condensed milk, coconut and almonds; mix well.
Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20-25 minutes or until coconut edges just begin to brown.
Cool.
Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.
Microwave on HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Cool until slightly thickened; spread over cooled bars.
Sprinkle top with white chips.
Cover; refrigerate several hours or until thoroughly chilled.
Cut into bars.
Refrigerate leftovers.