Chocolate Macaroon Crescent Bars

(25)
4 reviews.
  • 15 min prep time
  • 1 hr 20 min total time
  • 7 ingredients
  • 36 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
  2. 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. 3 Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
  4. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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