CHOCOLATE CHUNK MACAROON BARS
Simple, delicious and crowd friendly, this bar was inspired by chocolate-dipped macaroons. A chocolate-chunk cookie base gets topped with a sweet coconut layer and drizzled with additional chocolate for a decadent dessert you won't be able to resist!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
CHOCOLATE MACAROON BARS
Here's a nice Christmas treat that takes very little effort. The classic combination of chocolate and coconut is timeless.-Loraine Meyer, Bend, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 9g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
FUDGY MACAROON BARS
Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. -Beverly Zdurne, East Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a greased 13x9-in. baking pan. , In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling. , Bake at 350° for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.
Nutrition Facts : Calories 219 calories, Fat 12g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 108mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MACARONS
Provided by Food Network
Categories dessert
Time 30m
Yield about 30 sandwiched cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place the almond paste and sugar in a large mixing bowl and beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well incorporated, about 5 minutes. Add the cocoa powder and blend just until combined.
- Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy because the difference in consistency between the egg whites and the almond paste mixture is too great. Use a rubber spatula to scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of your almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (like toothpaste).
- Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment paper-covered baking sheet. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macarons about 1-inch apart to allow for spreading. Pipe carefully: Your macarons will look nicest when they are sandwiched together if they are all the same size.
- Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macarons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaron should be very finely cracked, a characteristic for which they are known. If overbaked, the macarons will be dry and crunchy.
- Remove the baking sheet from the oven and immediately pour 1/4 cup of water onto the baking sheet under the parchment paper. Be careful: If you get any water on the macarons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macarons from the paper. Remove the macarons from the paper 2 at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
- The macarons can be stored in an airtight container at room temperature for up to 3 days or well wrapped in the freezer for up to 1 week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.
CHOCOLATE MACAROON BARS
Steps:
- Make shortbread base
- Preheat the oven to 350°F. Place the rack in the middle of the oven.
- Cut the butter into 1/2-inch pieces. In a food processor, process the butter, flour, sugar, and salt until mixture begins to form small lumps. Sprinkle the mixture into a 13 by 9-inch baking pan, and with a metal spatula, press evenly onto bottom. Bake the shortbread until golden, about 20 minutes.
- Make Topping
- In a bowl, whisk together the whites, sugar, and vanilla until combined well and stir in the flour and coconut.
- Sprinkle the chocolate chips evenly over the hot shortbread. Let chips melt and spread evenly over shortbread base. Drop small spoonfuls of coconut mixture onto the chocolate and spread evenly with a fork. Bake until top is golden, about 30 minutes. Cool completely in pan and cut into 24 bars.
- Do ahead
- The BAR COOKIES keep, covered, 5 days at room temperature.
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CHOCOLATE-COCONUT MACAROON BARS RECIPE | KING ARTHUR BAKING
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4.3/5 (4)Total Time 1 hr 41 minsServings 24
- Lightly grease a 9" x 13" pan., Whisk together the all-purpose flour, nut flour, sugar, and salt., Use a pastry blender or fork to thoroughly work the butter into the flour mixture., Add the water a bit at a time, mixing until the mixture will hold together when squeezed, but is still crumbly., Scatter the mixture into the pan.
- Press it into an even layer across the bottom and about 1" up the sides., Bake the crust for 15 to 18 minutes, until set.
- Remove it from the oven and reduce the temperature to 325°F., To make the topping: Beat the egg whites or meringue powder and water until foamy, then add the cream of tartar and salt.
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