Chocolate Almond Macaroon Bars

1. 1

   Heat oven to 350 degrees.

2. 2

   Grease a 13 x 9 baking pan.

3. 3

   Combine cookie crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan.

4. 4

   Stir together sweetened condensed milk, coconut and almonds; mix well.

5. 5

   Carefully drop mixture by spoonfuls over crust; spread evenly.

6. 6

   Bake 20-25 minutes or until coconut edges just begin to brown.

7. 7

   Cool.

8. 8

   Place semi-sweet chocolate chips and whipping cream in a medium microwave-safe bowl.

9. 9

   Microwave on HIGH (100%) 1 minute; stir.

10. 10

    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.

11. 11

    Cool until slightly thickened; spread over cooled bars.

12. 12

    Sprinkle top with white chips.

13. 13

    Cover; refrigerate several hours or until thoroughly chilled.

14. 14

    Cut into bars.

15. 15

    Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.