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Chocolate Macaroon Bars Recipe

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This recipe for Chocolate Macaroon Bars, by , is from Recipes of Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Hood


4 squares Baker's unsweetened chocolate
1 cup golden flavour Crisco shortening
2 cups granulated sugar
tsp. salt
1 tsp. vanilla
3 eggs
1 cup Robin Hood flour

3 cups angel flake coconut
1 can sweetened condensed milk
tsp. almond extract

1 cup baker's chocolate chips
cup sliced almonds

Melt chocolate and shortening together in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in sugar, salt, vanilla and eggs. Mix well. Add flour, stirring until smooth. Spread half of batter evenly in greased 13" x 9" cake pan. Mix filling ingredients together thoroughly. Spread evenly over chocolate batter. Carefully cover with remaining chocolate batter. Bake at 350F oven for 35 - 40 minutes. Remove from oven and immediately sprinkle with chips. Let stand about 1 minute to soften; spread evenly to cover. Sprinkle with almonds, pressing in lightly. Chill to set chocolate before cutting.




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