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Chocolate Macaroon Crescent Bars

January 7, 2016 By Adell Leave a Comment

Crescent dough makes for an easy and tasty crust topped with sweet coconut and finally a layer almond milk chocolate!
Chocolate Macaroon Crescent Bars

Well hello 2016! I am excited for this year. I hope to share lots of great recipes with you. I am training to run a 1/2 marathon right now which is great because I am pretty sure I gained 50 pounds over the holidays 😉 These bars I originally shared over on Classy Clutter. I love being a recipe contributor on their blog. I can’t get over all the amazing projects and talent they have. Plus they are great friends and mentors.  Anyways, lets talk about these bars shall we?! You would never guess that the bottom crust is crescent dough. This makes for a unique and (easy!) crust. The almond and coconut extract add just the right flavors to the coconut and chocolate. The toasted coconut on top gives them the perfect crunch and looks pretty on the melted milk chocolate. MMMMM, I hope you try these fun little bars. They are so good. Enjoy!

Chocolate Macaroon Crescent Bars Chocolate Macaroon Crescent Bars Chocolate Macaroon Crescent Bars Chocolate Macaroon Crescent Bars Chocolate Macaroon Crescent Bars

Chocolate Macaroon Crescent Bars
 
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These bars are made easy with crescent dough! A great recipe the kids will love to help with.
Author: Adell Goff
Ingredients
  • 1 can refrigerated crescent dough sheet or rolls
  • 2 cups shredded coconut + more for topping
  • 1 (14 ounce) can sweetened condensed milk
  • ⅛ teaspoon almond extract
  • 2 cups (or 12 ounces) milk chocolate chips
  • ¼ tespoon coconut extract
  • toasted coconut, optional
Instructions
  1. Heat oven to 374 degrees. Spray a 13x9" pan with cooking spray. Unroll the dough and press into the bottom of the pan. Form a slight crust by pressing into the dough about ½" from the edge. If using the rolls, press the perforations to seal closed.
  2. Sprinkle the coconut over the crust. In a medium bowl, mix the condensed milk and almond extract. Drizzle evenly over the coconut. Bake for 16-20 minutes or until edges are golden brown and filling is set. Cook in the pan on a wire rack for about 15 minutes or so.
  3. While the bars are cooling, melt the chocolate chips over the stove or in the microwave according to the package directions. Stir in the coconut extract and spread evenly over the cooled bars. Refrigerate until the chocolate is set. Cut into desired sized bars.
3.4.3177

Recipe Source: adapted from Pillsbury

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Filed Under: Bars, Dessert Tagged With: bar, chocolate, coconut

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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