This decadent macaroon cookie bar features a chocolate cookie crumb crust topped with a mixture of sweetened condensed milk and toasted coconut, and last but not least, iced with an easy chocolate ganache and garnished with white chocolate chips.

Chocolate Almond Macaroon Bars

2 cups chocolate wafer crumbs
6 tablespoons butter or margarine, melted
6 tablespoons powdered sugar
1 (14-ounce) can sweetened condensed milk
3 3/4 cups sweetened flaked coconut
1 cup almond slices, toasted*
1 cup semisweet chocolate chips
1/4 cup whipping cream
1/2 cup white chocolate chips

1. Heat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan.
2. Combine chocolate wafer crumbs, melted butter and sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan.
3. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
4. Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.
5. Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. 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. Cool until slightly thickened; spread over cooled bars.
6. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers.

Makes about 36 bars.

*To toast almonds: Heat oven to 350°F (175°C). Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.