|
|
Quick and easy! A chocolate crust made
with a cake mix topped with a coconut macaroon and almond filling
and garnished with crumbled macaroons.
Macaroon Almond Crumb
Bars
- 1 (18.25-ounce) package chocolate cake
mix
- 1/4 cup vegetable oil
- 2 large eggs - divided use
- 1 (14-ounce) can sweetened condensed
milk
- 1/2 to 1 teaspoon almond extract
- 1 1/2 cups coconut macaroon cookie crumbs
(about 8 macaroons)
- 1 cup chopped slivered almonds
- Preheat oven to 350°F (175°C). Grease
a 13 x 9 x 2-inch baking pan; set aside.
- In large mixing bowl, combine cake mix,
oil and 1 egg. Beat on medium speed of electric mixer until crumbly.
- Press mixture firmly on bottom of prepared
baking pan.
- In medium mixing bowl, combine sweetened
condensed milk, remaining egg and almond extract; mix well. Add
1 cup macaroon crumbs and the almonds. Spread evenly over prepared
crust.
- Sprinkle with remaining 1/2 cup macaroon
crumbs.
- Bake for 30 to 35 minutes or until lightly
browned.
- Cool thoroughly. Cut into bars. Store
loosely covered at room temperature.
Makes about 36 bars.
loading
|
|
|
