I guess she’d been drooling over it for sometime – and trust me – it was worth it!
An Oreo cookie crust with a creamy coconut and nut filling covered with a layer of chocolate ganache – oh my!
We didn’t even wait for it to cool down in the fridge before we cut into it and sampled!
Absolutely no calories in these bars – they all fall out when you cut them! 😉
Chocolate Almond Macaroon Bars
2 cups Oreo cookie crumbs
6 tablespoons butter, melted
6 tablespoons powdered sugar
1 can (14 ounces) sweetened condensed milk
3-3/4 cups coconut
1 cup almond slivers (best if toasted)
1 cup chocolate chips
1/4 cup whipping cream (we used evaporated milk)
1/2 cup white chocolate chips
Combine Oreo crumbs, melted butter and sugar in large bowl. Firmly press crumb mixture on bottom of a greased 9 x 13 inch baking pan.
Stir together the sweetened condensed milk, coconut, and almonds. Carefully drop the mixture by the spoonful over the crust and spread evenly.
Bake 20 to 25 minutes or until coconut edges begin to brown. Cool.
Melt chocolate chips and whipping cream in double broiler on the stove. Cool until slightly thickened, spread over cooled bars. Sprinkle with the white chocolate chips.
Cover and refrigerate several hours or until set.
Cut into bars and keep hidden in the back of the refrigerator!