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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BARS-Chocolate Almond Macaroon Recipe

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This recipe for BARS-Chocolate Almond Macaroon is from COOKIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
3 3/4 cups sweetened coconut flakes
1 cup sliced almonds, toasted
1 cup semi-sweet chocolate chips
1/4 cup whipping cream
1/2 cup white chips
Directions:
Directions:
***to toast almonds, heat oven to 350º. Spread almonds evenly over shallow baking pan. Bake 5-8 minutes or until lightly browned.

Grease 13 x 9 inch baking pan.
Combine crumbs, melted butter, and sugar in bowl. Firmly press mixture onto bottom of pan Stir together sweetened condensed milk, coconut and almonds in bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 350º for 20-25 minutes or until coconut edges just begin to brown. Cool.
Place chocolate chips and whipping cream in microwave bowl. Micorwave at high 1 minute. Stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until mixture is smooth. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until throroghly chilled. Cut into bars. Refrigerate leftovers.

 

 

 

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