Fudge Macaroon Bars Recipe
Ingredients
| Unsweetened chocolate | 4 Ounce | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs), unbleached | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Eggs | 3 | |
| Chocolate Chips | 6 Ounce | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| Flaked coconut | 3 Cup (16 tbs) (FILLING) | |
| Sweetened condensed milk | 14 Ounce, evaporated (FILLING) | |
| Almond extract | 1/2 Teaspoon (FILLING) |
Directions
Heat oven to 350°F.
Grease 13x9-inch pan.
In large saucepan, over low heat, melt chocolate and margarine; remove from heat.
Lightly spoon flour into measuring cup; level off.
Add sugar, flour, salt, vanilla and eggs to chocolate mixture; mix well.
Spread half of chocolate batter in prepared pan.
In medium bowl, combine all filling ingredients; mix well.
Spoon filling over chocolate batter; spread evenly to cover.
Carefully spread remaining chocolate batter evenly over filling.
Bake at 350°F for 35 to 40 minutes until edges are set (center will be soft).
Immediately sprinkle with chocolate chips.
Let stand 1 minute; spread evenly to cover.
Sprinkle with nuts.
Chill; cut into bars.
Grease 13x9-inch pan.
In large saucepan, over low heat, melt chocolate and margarine; remove from heat.
Lightly spoon flour into measuring cup; level off.
Add sugar, flour, salt, vanilla and eggs to chocolate mixture; mix well.
Spread half of chocolate batter in prepared pan.
In medium bowl, combine all filling ingredients; mix well.
Spoon filling over chocolate batter; spread evenly to cover.
Carefully spread remaining chocolate batter evenly over filling.
Bake at 350°F for 35 to 40 minutes until edges are set (center will be soft).
Immediately sprinkle with chocolate chips.
Let stand 1 minute; spread evenly to cover.
Sprinkle with nuts.
Chill; cut into bars.
Chef
