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Chocolate Almond Macaroon Bars

Makes 24 bars

Want a dessert that’s chewy, chocolatey and perfect for sharing? Coconut flakes and almonds pair perfectly with the chocolate crust of these macaroon squares. Top them with HERSHEY’S Premier White Creme Chips for a sweet treat that works for any occasion.


2 cups chocolate wafer cookie crumbs
6 tablespoons butter or margarine, melted
6 tablespoons powdered sugar
1 can sweetened condensed milk (14 oz, not evaporated milk)
3 3/4 cups sweetened coconut flakes
1 cup toasted almond slices* (optional)
1 cup HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
1/4 cup whipped cream
1/2 cup HERSHEY’S Premier White Creme Chips

1.Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan.

2.Combine crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb mixture 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.

3.Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.

4.Place chocolate chips and whipping cream in medium microwave safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium 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 creme chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. Refrigerate leftovers.

*To toast almonds: Heat oven to 350 degrees . Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.


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