Free Online Recipes
 |  

Sign Up login
 
 

Chocolate Macaroon Crescent Bars Recipe

   
 

               Recipe Tools
 
No Reviews Yet
 Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chocolate Macaroon Crescent Bars

Category   Desserts - Breads
Sub Category   None
Ingredients
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recip
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
 
Instructions
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.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.
Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on cooling rack 15 minutes.
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.


Originally Submitted 5/2/2013





0 Out of 5 from 0 reviews

You can add this Chocolate Macaroon Crescent Bars recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us
Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by Integrated Sales Resources, LLC.