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These scrumptious bars boast a cocoa-enhanced graham cracker crust beneath a coconut macaroon topping studded with miniature semisweet chocolate chips.

Chocolate Macaroon Bars

1 1/4 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 cup HERSHEY'S Cocoa
1/3 cup butter or margarine, melted
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2 2/3 cups MOUNDS Sweetened Coconut Flakes
2 cups fresh white bread crumbs (about 5 slices)
2 large eggs
2 teaspoons vanilla extract
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips

1. Heat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13 x 9 x 2-inch baking pan.
3. Bake 10 minutes.
4. Combine sweetened condensed milk, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.
5. Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack.
6. Cut into bars. Store covered in refrigerator.

Makes 24 to 36 bars.

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

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