Chocolate Macaroon Bars Recipe

Chocolate Macaroon Bars Recipe photo by Taste of Home

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

This recipe is:

Diabetic Friendly

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Chocolate Macaroon Bars Recipe

Prep: 20 min. Bake: 20 min. + chilling

Yield: 48 Servings

20 20 40

Ingredients

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 flaked coconut
1 cup sliced almonds, toasted
1-1/2 cups semisweet chocolate chips
1/3 cup heavy whipping cream

Directions

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. Yield: 4 dozen.

Nutritional Facts 1 bar equals 146 calories, 9 g fat (6 g saturated fat), 10 mg cholesterol, 71 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Chocolate Macaroon Bars in Taste of Home Christmas Annual Annual 2010, p152

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.