Fudgy Macaroon Bars Recipes

FUDGY MACAROON BARS

Steps:

• In a saucepan over low heat,melt chocolate and butter.
• Remove from heat and cool slightly.
• Stir in the sugar,flour,salt,vanilla and eggs,mix well.
• Spread half the batter into a 13x9x2 inch baking pan.
• In a bowl combine the filling ingredients.
• Spoon over chocolate layer.
• Carefully spread remaining chocolate mixture over filling.
• Bake at 350°F for 35-40 minutes or until the sides pull away from the pan.
• Allow chips to soften for a few minutes,then spread over bars.
• Sprinkle with walnuts.
• Cool completely before cutting.

MACAROON BARS

Steps:

• Sprinkle 1-1/2 cups coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut. , Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in the refrigerator.

MACAROON MADNESS BARS

Steps:

• Prepare Crust: Preheat oven to 375°F.
• Grease 8x8-inch or 9x9-inch metal baking pan.
• Line pan with foil; grease foil.
• With fingertips, mix flour, brown sugar, and margarine or butter in prepared pan until soft dough forms.
• Press dough firmly onto bottom of pan.
• Bake Crust 15 to 20 minutes, until lightly browned.
• Meanwhile, prepare Pecan-Butterscotch Filling: In large bowl, with wire whisk or fork, beat eggs with brown sugar, flour, vanilla, and salt just until blended.
• Stir in pecans, coconut, and butterscotch chips.
• Pour filling over warm Crust.
• Bake 20 to 25 minutes, until lightly browned around the edges and filling is set.
• Cool completely in pan on wire rack.
• Cover and refrigerate at least 5 hours or overnight for easier cutting.
• When cold, transfer with foil to cutting board.
• Cut into 8 strips, then cut each strip crosswise into 8 squares.

CHOCOLATE MACAROON BARS

Steps:

• In a small bowl, combine the wafer crumbs, confectioners' sugar and butter; press into a greased 13-in. x 9-in. baking pan. In a large bowl, combine the milk, coconut and almonds. Drop by spoonfuls over crust; spread evenly., Bake at 350° for 20-25 minutes or until edges begin to brown. Cool completely on a wire rack. In a microwave-safe bowl, melt chips and cream; stir until smooth. Drizzle over top. Refrigerate until firm. Cut into bars.

CHOCOLATE CHUNK MACAROON BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.
• In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.