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Bake-Off® Contest 30, 1982
Clintonville, Wisconsin

Chocolate Macaroon Crescent Bars

Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar.

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  • prep time 15 min
  • total time 1 hr 20 min
  • ingredients 7
  • servings 36
 

Ingredients

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2
cups flaked or shredded coconut
1
can (14 oz) sweetened condensed milk (not evaporated)
1/8
to 1/4 teaspoon almond extract
1
bag (6 oz) semisweet chocolate chips (1 cup)
2
tablespoons creamy or crunchy peanut butter
1/2
cup chopped almonds, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
  • 2 If using crescent rolls: Unroll dough; separate into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust, pressing edges and perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust.
  • 3 Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
  • 4 Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on cooling rack 15 minutes.
  • 5 In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
  • 1 Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
  • 2 If using crescent rolls: Unroll dough; separate into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust, pressing edges and perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust.
  • 3 Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
  • 4 Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on cooling rack 15 minutes.
  • 5 In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

EXPERT TIPS

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Expert Tips

Peanut butter subtly flavors the chocolate topping on these bars; more important, it adds creamy texture and keeps the chocolate from hardening.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
120
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
80mg
80%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.