Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, macaroon-chocolate bars. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Macaroon-Chocolate Bars is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Macaroon-Chocolate Bars is something which I’ve loved my entire life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must prepare a few ingredients. You can have macaroon-chocolate bars using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Macaroon-Chocolate Bars:
- Prepare Crust
- Get 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Make ready 1/2 cup sugar
- Make ready 1/3 cup cocoa powder
- Get 1/3 cup butter (melted)
- Take 1 tsp vanilla
- Prepare Macaroon Top
- Prepare 2/3 cup all-purpose flour
- Make ready 1/3 cup sugar
- Make ready 1/4 tsp salt
- Take 2 33/50 cup flaked coconut
- Get 3 egg whites, lightly beaten
- Prepare 1/2 tsp vanilla
- Get Toppings
- Get 1/2 cup semisweet chocolate pieces
- Make ready 1 tsp coconut oil
- Get toasted almonds (optional)
Cleeve's Irish Confectionery also make a macaroon chocolate bar - ingredients include cocoa butter, milk powder and desiccated coconut. Spread chocolate mixture over bars; sprinkle with almonds. Simple, delicious and crowd friendly, this bar was inspired by chocolate-dipped macaroons. A chocolate-chunk cookie base gets topped with a sweet coconut layer and drizzled with additional chocolate for a decadent dessert you won't be able to resist!
Steps to make Macaroon-Chocolate Bars:
- Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside.
- In a food processor, pulse cookies, sugar, and cocoa powder until fine crumbs. Place in a large bowl and stir in melted butter and vanilla until combined. Firmly press cookie mixture into prepared pan. Bake for 8 minutes.
- While the crust bakes, combine flour, sugar, salt. Stir in flaked coconut. Stir in egg whites and vanilla until combined. Spoon coconut mixture over warm crust. Using a fork, carefully press coconut mixture to edges of pan.
- Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
- In a small saucepan, combine chocolate chips and coconut oil over low heat, stirring until melted. Drizzle over bars. Chill about 30 minutes or until chocolate is set.
- Using edges of foil, lift out of pan and cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired place almonds on top.
- To store: place bars between sheets of wax paper in an airtight container, cover. Store at room temp for 3 days or freeze for up to 3 months.
Bet you wouldn't have guessed that! This treat is a quintessential Scottish sweet, especially loved by those who adore coconut. If you don't already know that potatoes are one of my favorite foods, now you know. Here are the last three recipes. Here is the last Macaroon recipe.
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