Chocolate Almond Macaroon Bars

Chocolate Almond Macaroon Bars

Made with:

HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)


2 lbs. 4 oz. chocolate wafer cookie crumbs
12 oz. salted butter, melted
6 oz. powdered sugar
42-2/3 fl. oz. sweetened condensed milk (not evaporated milk)
2 lbs. 13 oz. sweetened coconut flakes
14 oz. almond slices, toasted*
1 lb. 8 oz. HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
8 fl. oz. heavy cream
-- Additional toasted almond slices (optional)


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
    2. Stir together crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Mix together sweetened condensed milk, coconut and almonds in 20 qt. bowl of mixer fitted with paddle attachment until well blended. Carefully drop mixture by spoonfuls over crust; spread evenly.
    3. Bake 15 to 25 minutes** or until coconut edges just begin to brown. Cool.
    4. Place HERSHEY'S Semi-Sweet Chocolate Chips and heavy cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 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 additional toasted almonds, if desired. Cover; refrigerate several hours or until thoroughly chilled. Cut into 2-inch bars. Refrigerate leftovers.
    *To toast almonds: Heat convection oven to 300°F (standard oven to 350°F). Spread almonds evenly in thin layer in shallow baking sheet. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

    **If using convection oven, rotate pan one-half turn (180°) after 8 minutes of baking.
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