Sometimes You Feel Like a … Chocolate Almond Macaroon Bar

Just when I thought Crazy for Coconut Macaroon Bars couldn’t possibly get any better, they did. These fabulous little bars will satisfy all 32 of your sweet teeth.

Chocolate Almond Macaroon Bars

• Crazy For Coconut™ Macaroon Bar Mix
• 6 Tbsp. melted butter, cooled to room temperature
• 2/3 cup sweetened condensed milk (not evaporated milk)
• 1 ½ cups semi-sweet chocolate chips
• ¼ cup sliced almonds

Preheat oven to 325°. Combine first 3 ingredients; spread dough in a greased 8 x 8 baking pan. Bake 20-25 minutes or until lightly browned around the edges. Sprinkle chocolate chips over hot macaroon bars; bake an additional 5 minutes or until chips are melted. Gently spread melted chips over top of bars to form frosting; sprinkle with sliced almonds while chocolate is still melted. Cool completely. Cut into bars. Makes about 16 servings.

Chocolate Almond Macaroon Bars

Tips

• Be sure to use sliced almonds, not slivered, to get the full effect.
• Remember to cool the butter to room temperature before adding the bar mix. Warm butter will melt the cute little chocolate chips into cute little smeary blobs.
• Bake the chocolate chips on top until they still hold their shape but are completely gooey. Gently spread them around with a butter knife to avoid ripping up the top of the bars.

Print Recipe