Dessert: Chocolate Macaroon Crescent Bars

Flaky crescent dough goes sweet and simple in a chocolaty, nutty dessert bar.

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2 cups flaked or shredded coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
1/8 to 1/4 teaspoon almond extract
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 tablespoons creamy or crunchy peanut butter
1/2 cup chopped almonds, if desired

Instructions

Heat oven to 375 °F. Spray 13x9-inch pan with cooking spray.
If using crescent rolls: 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. If using dough sheet: Unroll dough; cut into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust.
Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on cooling rack 15 minutes.
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.

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