easy-peasy macaroon s’mores bars

12 Apr

Shannon and Toby are my heroes, so I wanted to thank them by baking something decadent and delicious. And since I still had Pillsbury Crescents left (they were on sale for a ridiculously good price!), and didn’t feel like eating plain croissants, I googled for a couple of possible recipes. I came across this one, and the only modification I made was adding marshmallows. This took them from simple macaroon bars to macaroon s’mores bars, because everything is tastier with marshmallows! Feast your eyes on this creation. But beware, it is very very sweet and rich, so cutting these into small bars is key! This was put together in under 30 minutes, but the cooling time requires another hour or so =)

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the silpad keeps the bars from sticking to your pan!

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these bars are dangerous, so please share!

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crescent crust, coconut filling, roasted marshmallows, melted chocolate and chopped almonds

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a tower of decadence

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another picture, just because =)

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ooey gooey yumm!

Recipe

Ingredients:

  • 1 can Pillsbury crescents
  • 2 cups shredded coconut, sweetened or unsweetened
  • 1 can (14oz) condensed milk
  • 1/4 tsp almond extract
  • 1 bag (6oz) semi sweet chocolate
  • 2 cups marshmallows (mini ones, or cut the jumbo ones in half)
  • 1/2 cup chopped almonds
  • 2 tablespoons of peanut butter (optional)

How-to:

  1. Heat oven to 375°F. Spray 13×9-inch pan with cooking spray or line with wax paper/silpad.
  2. 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. Press in bottom and 1/2 inch up sides to form crust.
  3. Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut.
  4. Bake 16 to 20 minutes or until edges are golden brown and filling is set.
  5. Pull pan out, and sprinkle marshmallows. Return to oven until marshmallows are melted. Swirl fork around to evenly distributed melted marshmallows. Let cool in pan.
  6. 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 an hour.

xo dessertchick

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8 Responses to “easy-peasy macaroon s’mores bars”

  1. californiagreen April 16, 2009 at 7:03 pm #

    Looks fantastic, but some ingredients seem to be missing.

  2. dessertchick April 16, 2009 at 9:01 pm #

    oops! I forgot to write down the amount of marshmallows needed. Thanks! =)

  3. Sara April 29, 2009 at 1:56 pm #

    I never would have guessed those little beauties were sitting on croissants- brilliant!

  4. HoneyB April 30, 2009 at 10:59 am #

    I found you from your photo on tastespotting! This bar looks sinful but oh so good!

  5. dessertchick April 30, 2009 at 12:11 pm #

    the croissant base makes these soo easy to make, you’re pretty much making a nearly-no-bake-or-work bar, and the pay-off is great =)

  6. Marissa April 30, 2009 at 7:51 pm #

    These look amazing. I love anything with coconut in it!

    I’m confused about the peanut butter in the directions but not in the ingredients.

  7. dessertchick May 3, 2009 at 9:32 pm #

    Marissa, I apologize about the confusion. The peanut butter is optional for this recipe, but since I didn’t include it in my bars, I forgot to add them to the ingredients list. Sorry! xoxox

  8. Kevin May 30, 2009 at 11:23 am #

    Those look so ooey gooey and good!

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