MACAROON BARS
Guests will never recognize the refrigerated crescent roll dough that goes into these almond-flavored bars. You can assemble these chewy coconut treats in no time. -Carolyn Kyzer, Alexander, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.
Nutrition Facts : Calories 103 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 85mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
FUDGY MACAROON BARS
Make and share this Fudgy Macaroon Bars recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 55m
Yield 36 bars
Number Of Ingredients 13
Steps:
- In a saucepan over low heat,melt chocolate and butter.
- Remove from heat and cool slightly.
- Stir in the sugar,flour,salt,vanilla and eggs,mix well.
- Spread half the batter into a 13x9x2 inch baking pan.
- In a bowl combine the filling ingredients.
- Spoon over chocolate layer.
- Carefully spread remaining chocolate mixture over filling.
- Bake at 350°F for 35-40 minutes or until the sides pull away from the pan.
- Allow chips to soften for a few minutes,then spread over bars.
- Sprinkle with walnuts.
- Cool completely before cutting.
Nutrition Facts : Calories 221.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 34.9, Sodium 89.5, Carbohydrate 26.9, Fiber 1.3, Sugar 22.5, Protein 2.9
COCONUT MACAROON BARS
This is much simpler than trying to do individual macaroons and very tasty. I decided to try this recipe because I had lots of coconut and needed to make bars for a sale.
Provided by Myrna B.
Categories Bar Cookie
Time 35m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. Lightly grease 9-inch square pan.
- Stir together coconut, sugar, flour, and salt in large bowl. Add egg whites, whole egg, and almond extract; stir until well blended. Stir in chocolate pieces. Spread mixture into prepared pan, covering all chocolate pieces with coconut mixture. Bake 20 to 25 minutes or until lightly browned. Cover with foil; allow to stand at room temperature about 8 hours or overnight. Cut into bars.
- VARIATION: Omit chocolate pieces in batter. Immediately after removing pan from oven, place desired number of chocolate pieces on top, pressing down lightly. Cool completely. Cut into bars.
Nutrition Facts : Calories 113.8, Fat 5.7, SaturatedFat 4.8, Cholesterol 9.1, Sodium 73, Carbohydrate 14.9, Fiber 0.7, Sugar 13.2, Protein 1.4
MACAROON BARS (LEES VERSION)
Lees is a traditional Scottish company that makes great sweets (candy) that even adults still can not resist. This is an accurate copy for macaroon bars. They are very sweet and delicious. Easy recipe to make and your friends will never believe the mystery ingredient.
Provided by bevs kitchen
Categories Scottish
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Boil potato until soft; drain and mash well. I know it seem a very small amount but it is all you need (promise). Cool this slightly.
- Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more. (You may need less or more than in ingredient list; it depends on the potato).
- It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
- Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
- Cover your hand with icing sugar to prevent sticking.
- Take enough of the mixture to make a thin sausage about 2 or 3" in length.
- Place onto the paper. These may not always look staight; it does not matter.
- Continue until all the mixture has gone.
- Your first ones should now be set (be able to pick up, quite stiff).
- Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
- Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
- Enjoy.
- Noone ever believes that this sweet is made with potato and tastes like heaven.
- I have used chopped nuts to cover, as a change from coconut, and this worked well.
FUDGE BARS
This recipe is great for chocolate fans!
Provided by Sandra E
Categories Desserts Cookies Bar Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. In a large bowl, combine mix together the brown sugar, 3/4 cup margarine, eggs and 2 teaspoons of vanilla. Stir in baking mix and oats. Set aside.
- To Make Filling: Heat chocolate chips, condensed milk, 2 tablespoons margarine or butter and salt in saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in pecans and 2 tablespoons vanilla.
- Press about two-thirds of the oatmeal mixture into the bottom of the pan. Spread evenly. Pour chocolate mixture evenly over oatmeal layer. Drop remaining one-third of oatmeal mixture by tablespoons on top of the chocolate mixture. Bake for 30 minutes. Cool completely before cutting into bars.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 42 g, Cholesterol 31.1 mg, Fat 13.5 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 6.5 g, Sodium 296.5 mg, Sugar 28.2 g
FUDGY OATMEAL BARS
I received this recipe from my sister-in-law, and it's been a big hit with our family. My husband and I are wheat and cattle farmers and we have three children.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream sugar and butter until light and fluffy. Beat in vanilla and eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in oats by hand. Press two-thirds of mixture into a greased 15x10x1-in. baking pan. , For filling, heat butter, milk and chocolate chips in a saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat; stir in the nuts, vanilla and salt. Spread over oat mixture in pan. , Drop reserved oat mixture by teaspoonfuls onto filling. Bake at 350° for 25-30 minutes. Cut into bars while warm.
Nutrition Facts : Calories 130 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
MACAROON BARS
Make and share this Macaroon Bars recipe from Food.com.
Provided by Millereg
Categories Bar Cookie
Time 50m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 4
Steps:
- Finely shred or grate the coconut, and then toast it until brown it in the oven.
- With an electric mixer, beat the potato and then add the confectioners sugar; mix thoroughly.
- Add ¾ of the toasted coconut and mix thoroughly again.
- Shape into rectangles and coat with melted chocolate.
- While the chocolate is still in liquid form, sprinkle the remaining toasted coconut on top.
- Allow to cool thoroughly, cut into bars, and store in a tightly covered container at room temperature.
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FUDGY MACAROON BARS | THE RECIPE CRITIC
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Reviews 15Category DessertCuisine AmericanTotal Time 50 mins
- In a microwave safe bowl, melt the unsweetened chocolate and butter stirring 30 seconds at a time until melted. Add in sugar, flour, salt, vanilla, and eggs. Spread half of the batter in a greased 9x13.
- In a large mixing bowl combine coconut, sweetened condensed milk and vanilla and carefully spoon over the chocolate layer. Carefully spoon the remaining chocolate batter over the coconut layer and spread until even.
- Bake at 350 degrees for about 35-40 minutes or until the sides pull away from the pan. In another microwave safe bowl melt the semi sweet chocolate chips and spread over the top of the bars. Cool completely before serving.
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- Place cooled mashed potato in a bowl and begin adding powdered sugar, a little at a time, Continue adding the sugar and mixing well, and soon it will have a fondant texture. Add enough sugar so that it comes together and is very stiff.
- Line a baking sheet (which will fit into your freezer) with greaseproof/wax paper or a silicone baking mat. Shape mixture into a rectangle on the sheet and place in the freezer for about 4 hours or longer.
- Prepare the coconut, by placing half of it on a baking sheet in a preheated (150ºC) 300 ºF oven for 5 minutes. Stir the coconut and continue to monitor closely as it will brown quickly. Remove from the oven when golden brown; cool and mix with the other half of untoasted coconut and transfer to a plate for dipping.
- Remove the macaroons from the freezer and cut into your preferred size and shape, but keep in the freezer until ready to dip. When you are ready to finish the macaroons, melt the chocolate. Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
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