We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cherry-Macaroon Bars

(6)
  1 reviews
  • 25 min prep time
  • 2 hr 20 min total time
  • 8 ingredients
  • 48 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Looking for a flavorful dessert using Pillsbury® chocolate chip cookies? Then enjoy these bars featuring almonds, cherries and cookie crumbs.

Ingredients

1
roll (18 oz) Pillsbury™ refrigerated chocolate chip cookies
1 1/2
cups chopped slivered almonds
1
egg
1
can (14 oz) sweetened condensed milk (not evaporated)
1/2
teaspoon almond extract
1 1/2
cups soft coconut macaroon cookie crumbs (about six 1 3/4-inch cookies)
1
jar (10 oz) maraschino cherries, drained, chopped (about 3/4 cup)
1/4
cup semisweet chocolate chips

Steps

  • 1 Heat oven to 350ºF (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough; press evenly in pan to form crust. Sprinkle with 1 cup of the almonds; firmly press into dough. Bake 11 to 16 minutes or until light golden brown.
  • 2 Meanwhile, in medium bowl, beat egg. Stir in condensed milk and almond extract until smooth. Stir in cookie crumbs.
  • 3 Remove partially baked crust from oven. Carefully spread crumb macaroon mixture over crust to edges. Sprinkle with cherries and remaining 1/2 cup almonds; press into crumb mixture.
  • 4 Return to oven; bake 18 to 23 minutes longer or until edges are golden brown and filling is set.
  • 5 In small microwavable dish, microwave chocolate chips on High 15 to 30 seconds or until melted and can be stirred smooth. Drizzle over warm bars. Cool completely on wire rack, about 1 1/2 hours. Cut into bars.
  • 1 Heat oven to 350ºF (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough; press evenly in pan to form crust. Sprinkle with 1 cup of the almonds; firmly press into dough. Bake 11 to 16 minutes or until light golden brown.
  • 2 Meanwhile, in medium bowl, beat egg. Stir in condensed milk and almond extract until smooth. Stir in cookie crumbs.
  • 3 Remove partially baked crust from oven. Carefully spread crumb macaroon mixture over crust to edges. Sprinkle with cherries and remaining 1/2 cup almonds; press into crumb mixture.
  • 4 Return to oven; bake 18 to 23 minutes longer or until edges are golden brown and filling is set.
  • 5 In small microwavable dish, microwave chocolate chips on High 15 to 30 seconds or until melted and can be stirred smooth. Drizzle over warm bars. Cool completely on wire rack, about 1 1/2 hours. Cut into bars.

Expert Tips

Use your fingers to crumble the soft macaroons into crumbs for the filling in these rich bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
155
Calories from Fat
65
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
90mg
4%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
11g
11%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved