Chocolate Chunk Macaroon Bars

 imple, delicious and crowd friendly, this bar was inspired by chocolate-dipped macaroons. A chocolate-chunk cookie base gets topped with a sweet coconut layer and drizzled with additional chocolate for a decadent dessert you won’t be able to resist!



Ingredients

  • 1
    pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • 1/4
    cup butter, softened
  • 2
    tablespoons water
  • 1
    egg
  • 2
    cups flaked coconut
  • 2/3
    cup canned sweetened condensed milk (not evaporated)
  • 1/3
    cup semisweet chocolate chips

Steps

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

2 In large bowl, mix cookie mix, softened butter, water and egg until soft dough forms. Spread dough evenly in bottom of pan. Bake 15 minutes.

3 In medium bowl, mix coconut and sweetened condensed milk. Carefully spoon and spread coconut mixture evenly over partially baked base. Bake 17 to 20 minutes or until coconut is lightly browned. Cool completely, about 2 hours.

4 In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour or until chocolate is set. To serve, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

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