Chocolate Cherry Macaroon Bars
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 166166 cal |
| pro | 2 g2g pro |
| total fat | 8 g8g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 23 g23g carb |
| fibre | 1 g1g fibre |
| chol | 15 mg15mg chol |
| sodium | 73 mg73mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 44 iron |
| vit A | 55 vit A |
| vit C | 22 vit C |
| folate | 44 folate |
Capture the coconutty essence of macaroon cookies in an easy-to-slice bar. They're just as tasty without the chocolate drizzle on top.
Ingredients
- 3/4 cup butter , softened3/4 cup butter, softened
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder 1/2 cup cocoa powder
- Filling:
- 3 cups sweetened desiccated coconut 3 cups sweetened desiccated coconut
- 2 cups sweetened condensed milk 2 cups sweetened condensed milk
- 1 cup chopped candied cherries 1 cup chopped candied cherries
- 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate, chopped
Preparation
Grease 13- x 9-inch (3.5 L) metal cake pan; line with parchment paper. Set aside.
In bowl, beat butter with sugar until fluffy. Using wooden spoon, stir in flour, 1/2 cup (125 mL) at a time. Sift cocoa over top; stir until combined. Press evenly into prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 15 minutes. Let cool completely in pan on rack.
Filling: In bowl, stir together coconut, condensed milk and cherries. Spread over base. Bake in 350°F (180°C) oven until golden, 35 minutes. Let cool in pan on rack.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Drizzle evenly over filling. Refrigerate until set. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 4 days or freeze for up to 1 month.)
Source : Canadian Living Holiday Best: 2001
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