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 =)
- 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)
- Heat oven to 375°F. Spray 13×9-inch pan with cooking spray or line with wax paper/silpad.
- 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.
- 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.
- 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.
- 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.