Best Chocolate Macaroon Bars Recipes

CHOCOLATE MACAROON BARS

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

CHOCOLATE CHUNK MACAROON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
• In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

CHOCOLATE MACAROON BARS

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together whites, sugar, and vanilla until combined well and stir in flour and coconut. Sprinkle chocolate chips evenly over hot shortbread. Let chips melt and spread evenly over shortbread. Drop small spoonfuls of coconut mixture onto chocolate and with a fork spread evenly. Bake in middle of oven until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

CHOCOLATE AND RASPBERRY MACAROON BARS

Steps:

• Preheat oven to 350°F.
• Butter and flour a 13 x 9 inch Pyrex baking dish.
• Melt butter with chocolate over low heat.
• Beat in ½ cup sugar and egg.
• Stir in 1 tsp of vanilla, the flour and a pinch of salt.
• Spread mixture in prepared pan and bake for 15 minutes.
• Let cool 5 minutes.
• Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
• Increase oven temperature to 375 degrees F.
• In processor, grind hazelnuts fine with remaining sugar and salt.
• Add whites and remaining vanilla and blend.
• Spoon carefully over jam topping, covering it completely.
• Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
• Let cool.
• Cut into 36 bars.

CHOCOLATE ALMOND MACAROON BARS

Steps:

• 1. To toast almonds: heat oven to 350^. Spread almonds on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned. --- Keep oven at 350^. Grease 13x9-inch baking pan. Combine crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds; mix well. Carefully drop mixture by spoonfuls over crust; spread evenly. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool. Place chocolate chips and cream in medium microwave-safe bowl. Microwave at high(100%) 1 minute; stir after 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers.

CHOCOLATE MACAROON CRESCENT BARS

Steps:

• 1. Heat oven to 375〫Grease a 13x9x2 inch baking pan. Unroll dough into two long rectangles, and place in pan. Press over bottom and 1/2 inch up sides, to form a crust. Sprinkle coconut over crust.
• 2. Combine almond extract and sweetened condensed milk. Drizzle over coconut. Bake at 375〫for 16 to 20 minutes or until golden brown. Cool.
• 3. In a small saucepan over low heat, melt chocolate chips; stir in nut butter of choice. Spread chocolate mixture over bars; sprinkle with almonds. Chill. To serve, cut into 36 bars.

CHOCOLATE MACAROON BARS

Steps:

• 1. step 1 In food processor, pulse butter, flour, sugar and salt until mixture begins to form small lumps. Transfer mixture into a 13 x 9 in. pan; press evenly onto the bottom. Bake 15-17 minutes or until just golden. While crust is baking, prepare topping. step 2 In large bowl, whisk together egg whites and sugar until combined well. Stir in flour and coconut. step 3 Sprinkle chopped chocolate evenly over the hot crust. Allow it to melt; spread evenly with spatula. Drop small spoonfuls of coconut mixture onto chocolate; spread gently. step 4 Bake 25-30 minutes or until top is golden. Cool completely in pan. Cut into 24 bars. Store cookies up to 5 days, covered, at room temperature.