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Chocolate Macaroon Crescent Bars

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  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 36
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Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar.
Created Apr 26, 2018
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Ingredients

  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 2 cups flaked or shredded coconut
  • 1 can (300 mL) sweetened condensed milk (not evaporated)
  • 1/8 to 1/4 teaspoon almond extract
  • 1 cup semisweet chocolate chips
  • 2 tablespoons creamy or crunchy peanut butter
  • 1/2 cup chopped almonds, if desired

Steps

  •  
    1
    Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
  •  
    2
    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.
  •  
    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

  • Tip 1
    Kitchen Tip Peanut butter subtly flavours the chocolate topping on these bars; more important, it adds creamy texture and keeps the chocolate from hardening.

Nutrition Information

120 Calories, 6g Total Fat, 2g Protein, 14g Total Carbs, 11g Sugars

Nutrition Facts

Serving Size: 36 bars
Calories
120
Total Fat
6g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
80mg
Total Carbs
14g
Dietary Fiber
0g
Sugars
11g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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