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Chocolate Almond Macaroon Bars


6 hours
Skill Level
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.

Ingredients & Directions

Prep Time
22 minutes
Bake Time
20 minutes
Cool Time
12 hours
Chill Time
3 hours



Step-By-Step Directions

Equipment Needed 
oven oven
13x9x2-inch baking pan 13x9x2-inch baking pan
mixing bowl mixing bowl
rubber scraper rubber scraper
wire rack wire rack
microwave-safe bowl microwave-safe bowl
microwave microwave
refrigerator refrigerator

Heat oven to 350°F. Grease 13x9x2-inch baking pan.


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.


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


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°F. Spread almonds evenly on shallow baking sheet. Bake 5 to 8 minutes or until lightly browned.

Additional questions?