Cherry-Macaroon Bars

(6)
  1 reviews
  • 25|min prep time
  • 2|hr|20|min total time
  • 8 ingredients
  • 48 servings

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

Directions

  1. 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. 2 Meanwhile, in medium bowl, beat egg. Stir in condensed milk and almond extract until smooth. Stir in cookie crumbs.
  3. 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. 4 Return to oven; bake 18 to 23 minutes longer or until edges are golden brown and filling is set.
  5. 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.

Notes

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Nutrition Information

Recipe Step Photos

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