Daily Chocolate Fix. . .(Chocolate Almond Macaroon Bars)
CHOCOLATE ALMOND MACAROON BARS)
2 cups chocolate wafer cookie crumbs
6 Tbs butter, melted
6 Tbs powdered sugar
1 can sweetened condensed milk
3-3/4 cup sweetened coconut flakes
1 cup sliced almonds, toasted (optional)
1 cup HERSHEY'S SPECIAL DARK Chocolate Chipes or HERSHEY'S Semi-Sweet Chocolate Chips
1/4 cup whipping cream
1/2 cup HERSHEY'S Premier White Chips
Heat oven to 350 degrees. Grease 13x9-inch baking pan.
Combine crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb bixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20-25 minutes or until coconut edges just begin to brown. Cool.
Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave for 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers.
*recipe taken from HERSHEY'S 4 Books In 1 cookbook