Chocolate Macaroon Crescent Bars
These tender bars are easy to make and elegant to serve, and heaven to eat.
If coconut, chocolate, and almonds are your idea of a perfect trifecta,
I know you will enjoy them too!
8 ozone tube crescent dinner rolls
14 ozcan sweetened condensed milk (not evaporated)
1/4 tspalmond extract
6 oz(1 cup) chocolate chips, milk or semi-sweet, your choice
2 Tbsppeanut butter, or almond butter (well stirred if separated)
1/2 calmonds, sliced or chopped
How to Make Chocolate Macaroon Crescent Bars
- Heat oven to 375〫Grease a 13x9x2 inch baking pan.
Unroll dough into two long rectangles, and place in pan.
Press over bottom and 1/2 inch up sides, to form a crust.
Sprinkle coconut over crust.
- Combine almond extract and sweetened condensed milk.
Drizzle over coconut.
Bake at 375〫for 16 to 20 minutes or until golden brown.
- In a small saucepan over low heat, melt chocolate chips; stir in nut butter of choice.
Spread chocolate mixture over bars; sprinkle with almonds.
Chill. To serve, cut into 36 bars.