Hi, I am Jane. Today, I’m gonna show you how to prepare macaroon-chocolate bars recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Macaroon-Chocolate Bars Recipe
Macaroon-Chocolate Bars is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Macaroon-Chocolate Bars is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have macaroon-chocolate bars using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Macaroon-Chocolate Bars:
- Take Crust
- Prepare 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Get 1/2 cup sugar
- Get 1/3 cup cocoa powder
- Make ready 1/3 cup butter (melted)
- Get 1 tsp vanilla
- Take Macaroon Top
- Make ready 2/3 cup all-purpose flour
- Take 1/3 cup sugar
- Get 1/4 tsp salt
- Get 2 33/50 cup flaked coconut
- Prepare 3 egg whites, lightly beaten
- Prepare 1/2 tsp vanilla
- Take Toppings
- Take 1/2 cup semisweet chocolate pieces
- Get 1 tsp coconut oil
- Make ready toasted almonds (optional)
Instructions 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 cbs. 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.
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