Macaroon-Chocolate Bars

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Macaroon-Chocolate Bars. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Macaroon-Chocolate Bars is one of the most favored of current trending foods on earth. It's easy, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Macaroon-Chocolate Bars is something which I have loved my entire life.

Many things affect the quality of taste from Macaroon-Chocolate Bars, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macaroon-Chocolate Bars delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Macaroon-Chocolate Bars using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Macaroon-Chocolate Bars:

1. Crust
2. 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
3. 1/2 cup sugar
4. 1/3 cup cocoa powder
5. 1/3 cup butter (melted)
6. 1 tsp vanilla
7. Macaroon Top
8. 2/3 cup all-purpose flour
9. 1/3 cup sugar
10. 1/4 tsp salt
11. 2 33/50 cup flaked coconut
12. 3 egg whites, lightly beaten
13. 1/2 tsp vanilla
14. Toppings
15. 1/2 cup semisweet chocolate pieces
16. 1 tsp coconut oil
17. toasted almonds (optional)

Instructions to make to make Macaroon-Chocolate Bars

1. Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside.
2. 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.
3. 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.
4. Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
5. 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.
6. 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.
7. 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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