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Lucky Leaf
Cherry-Chocolate Macaroon Bars


Coconut is a key ingredient in these bars made on a chocolate cookie crumb crust, filled with sweetened condensed milk, chocolate and coconut, then topped with cherry pie filling.

Ingredients

24 servings
Crust
6 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted

Filling
4 cups shredded, unsweetened coconut (approx. 12 oz.)
3 cups semi-sweet chocolate chips, divided
3 3/4 cups sweetened condensed milk
1 1/2 qt. LUCKY LEAF® Premium Cherry Fruit Filling
Additional semi-sweet chocolate chips and coconut for garnishing, if desired

Method

1
Preheat oven to 350°F. Grease a full-sized sheet pan.
2
For Crust: In a bowl, toss together chocolate cookie crumbs with butter. Spread evenly in bottom of a prepared sheet pan and pat down. Bake 10 minutes and remove from heat. Cool completely before using as directed.
3
For Filling: Sprinkle coconut and 1 1/2 cups chocolate chips evenly over crust. Drizzle all but 1 cup sweetened condensed milk evenly over coconut and chocolate chips (reserve 1 cup for later use). Bake 2535 minutes until starting to get golden color and mixture is bubbly. Remove from heat. Cool slightly.
4
Meanwhile, in a sauce pan, mix reserved 1 cup sweetened condensed milk and remaining 1 1/2 cups chocolate chips and heat over low heat until chips are melted and mixture is smooth. Pour melted mixture evenly over top of coconut layer. Cool for 20 minutes.
5
Spoon Lucky Leaf® Cherry Pie Filling over top of chocolate/milk layer and spread out evenly. Refrigerate until ready to portion and serve. Top may be garnished with additional chips and coconut, if desired. Cut into 24 pieces to serve.

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