Hello, I am Clara. Today, we’re going to make macaroon-chocolate bars recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Macaroon-Chocolate Bars Recipe
Macaroon-Chocolate Bars is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Macaroon-Chocolate Bars is something that I’ve loved my whole life.
To bewith this particular recipe, we have to 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:
- Get Crust
- Get 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Prepare 1/2 cup sugar
- Make ready 1/3 cup cocoa powder
- Get 1/3 cup butter (melted)
- Make ready 1 tsp vanilla
- Get Macaroon Top
- Make ready 2/3 cup all-purpose flour
- Get 1/3 cup sugar
- Get 1/4 tsp salt
- Take 2 33/50 cup flaked coconut
- Take 3 egg whites, lightly beaten
- Make ready 1/2 tsp vanilla
- Get Toppings
- Make ready 1/2 cup semisweet chocolate pieces
- Take 1 tsp coconut oil
- Get toasted almonds (optional)
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.
So that’s going to wrap it up for this distinctive dish macaroon-chocolate bars recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
