Macaroon Almond Crumb Bars Recipe
Ingredients
| Chocolate cake mix package | 1 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Evaporated milk | 1 Can (10oz) | |
| Almond extract | 1 Teaspoon | |
| Coconut macaroons | 1 1/2 Cup (16 tbs) | |
| Slivered almonds | 1 Cup (16 tbs), chopped |
Directions
Preheat oven to 350° (325° for glass dish).
In large mixer bowl, combine cake mix, oil and 1 egg; beat on medium speed until crumbly.
Press firmly on bottom of greased 13x9-inch baking pan.
In medium bowl, combine sweetened condensed milk, remaining egg and extract; mix well.
Add 1 cup macaroon crumbs and almonds.
Spread evenly over crust.
Sprinkle with remaining 1/2 cup crumbs.
Bake 30 to 35 minutes or until lightly browned.
Cool.
Cut into bars.
Store loosely covered at room temperature.
In large mixer bowl, combine cake mix, oil and 1 egg; beat on medium speed until crumbly.
Press firmly on bottom of greased 13x9-inch baking pan.
In medium bowl, combine sweetened condensed milk, remaining egg and extract; mix well.
Add 1 cup macaroon crumbs and almonds.
Spread evenly over crust.
Sprinkle with remaining 1/2 cup crumbs.
Bake 30 to 35 minutes or until lightly browned.
Cool.
Cut into bars.
Store loosely covered at room temperature.
Chef
