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chocolate macaroon crescent bars

(2 ratings)
CatieBBaker avatar
Recipe by
Catie B
@CatieBBaker
LA, CA

I love coconut, and when paired with almond and chocolate, I am in heaven! 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!

►
(2 ratings)
yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chocolate macaroon crescent bars

  • 8 oz
    one tube crescent dinner rolls
  • 2 c
    coconut
  • 14 oz
    can sweetened condensed milk (not evaporated)
  • 1/4 tsp
    almond extract
  • 6 oz
    (1 cup) chocolate chips, milk or semi-sweet, your choice
  • 2 Tbsp
    peanut butter, or almond butter (well stirred if separated)
  • 1/2 c
    almonds, sliced or chopped

How To Make chocolate macaroon crescent bars

  • 1
    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.
  • 2
    Combine almond extract and sweetened condensed milk. Drizzle over coconut. Bake at 375〫for 16 to 20 minutes or until golden brown. Cool.
  • 3
    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.
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