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Home > Recipes > Chocolate Almond Macaroon Bars

Chocolate Almond Macaroon Bars Recipe

Chocolate Almond Macaroon Bars
  • Intermediate

Find Similar Recipes:

Bars x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Premier White Chips x MOUNDS Sweetened Coconut Flakes x Holiday x
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Prep Time:
22 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 bar
Servings per Recipe: 36

  Amount Per Serving %DV *
Calories 200 -
Calories from Fat 100 -
Total Fat 11g 17% DV
Saturated Fat 8g 40% DV
Trans Fat 0g -
Cholesterol 10mg 3% DV
Sodium 105mg 4% DV
Total Carbohydrates 31g 10% DV
Dietary Fiber 1g 0% DV
Sugars 18g -
Protein 3g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 4% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 24-36 bars. Nutrition Information calculated for 36 bars. Nutrition Information does not include optional ingredients

Ingredients

  • 2 cups chocolate wafer cookie crumbs
  • 6 tablespoons butter or margarine, melted
  • 6 tablespoons powdered sugar
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3-3/4 cups MOUND Sweetened Coconut Flakes
  • 1 cup almond slices, toasted* (optional)
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 1/4 cup whipping cream
  • 1/2 cup HERSHEY'S Premier White Chips

Directions

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Combine crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.

3. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.

4. Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 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. Makes 24 to 36 bars.

*To toast almonds: Heat oven to 350 F. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    9/1/2009

    I orignally made this recipe because of my love of coconut and chocolate together. Now I make it because everyone who has ever eaten it LOVES it.

  • 4 stars

    10/20/2010

    These are great! I alway get asked for the recipe.

This Recipe Appears In:

Twelve Days of Baking

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