These scrumptious bars feature a chocolate wafer crumb crust topped with a moist and chewy coconut filling laced with toasted almond slices and topped with a semisweet chocolate ganache garnished with mini white 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 MOUNDS Sweetened Coconut Flakes
1 cup almond slices, toasted* (optional)
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1/4 cup whipping cream
1/2 cup HERSHEY'S Premier White Chips (mini)

1. Heat oven to 350°F (175°C). Grease 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.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.