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Fudgy Macaroon Bars Recipe

Fudgy Macaroon Bars Recipe photo by Taste of Home

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Sweet tooths make a beeline for my dessert tray whenever these rich squares show up. They're attractive on the platter and delectable with fudge and coconut.

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Fudgy Macaroon Bars Recipe

Prep: 25 min. Bake: 35 min.

Yield: 36 Servings

25 35 60

Ingredients

4 ounces unsweetened chocolate
1 cup butter
2 cups sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
3 eggs, lightly beaten
FILLING:
3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup chopped walnuts

Directions

In a microwave, melt chocolate and butter; stir until smooth. Remove from the heat; cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13-in. x 9-in. baking pan.
In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling.
Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Sprinkle with walnuts. Cool completely before cutting. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 219 calories, 12 g fat (7 g saturated fat), 35 mg cholesterol, 108 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Fudgy Macaroon Bars in Country Woman Christmas Annual 2000, p31

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Fudgy Macaroon Bars

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Reviewed on Aug. 12, 2011 by Grady's mom

I bake cookies for a local senior center and like to try new recipes. I made these a few weeks ago and they are still raving about them. These are the most popular ones I've made so far. I did make a few changes. I upped the almond extract to 1 tsp and used sliced almonds instead of walnuts. I also sprinkled the chocolate chips and almonds on before baking. The almonds got nicely toasted. I know I will be making these often.

Reviewed on Aug. 12, 2011 by Grady's mom

I bake cookies for our local senior center and like to try new recipes. I made these a few weeks ago and they are still raving about them. My most popular cookies to date. I made a few changes. I upped the almond extract in the filling to 1 tsp and used sliced almonds instead of walnuts. I also sprinkled the chips and almonds on before I baked them. The almonds became nicely tosted.