Chocolate Almond Macaroon Bars

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“Courtesy of Hershey's Easy Baking.”
READY IN:
40mins
SERVES:
18
YIELD:
36 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Grease a 13 x 9 baking pan.
  3. Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.
  4. Stir together sweetened condensed milk, coconut and almonds; mix well.
  5. Carefully drop mixture by spoonfuls over crust; spread evenly.
  6. Bake 20-25 minutes or until coconut edges just begin to brown. Cool.
  7. Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.
  8. Microwave on HIGH (100%) 1 minute; stir.
  9. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  10. Cool until slightly thickened; spread over cooled bars.
  11. Sprinkle top with white chips.
  12. Cover; refrigerate several hours or until thoroughly chilled.
  13. Cut into bars.
  14. Refrigerate leftovers.

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