It’s no secret that I absolutely adore chocolate. It’s my sweet escape, my comfort treat, and my baking muse. Among the numerous chocolate recipes I’ve tried, there’s one that stands out and holds a special place in my heart – the Chocolate Macaroon Bars. These bars are a delightful medley of sweet, chewy, and utterly delicious. They’re made with simple ingredients like graham cracker crumbs, cocoa, coconut flakes, and of course, chocolate chips. Each bite is a heavenly experience that leaves you craving for more. The history of macaroons dates back to the 9th century, and they’ve been a beloved treat in many cultures. Over the years, they’ve evolved, with different variations popping up, including our version – the Chocolate Macaroon Bars. These bars are perfect for dessert, a mid-day snack, or even breakfast (I won’t judge!). They’re easy to make, and they’re a sure hit with both kids and adults. I love making them for family gatherings, picnics, or when I just need a sweet treat to brighten my day. I truly believe that baking should be fun and enjoyable, and this recipe definitely checks those boxes. I can’t wait for you to try it!
Ingredients
- 1 1/4 c. graham cracker crumbs
- 1/3 c. sugar
- 1/4 c. cocoa
- 1/3 c. melted margarine
- 1 (14 oz.) can sweetened condensed milk
- 1 (7 oz.) pkg. coconut flakes
- 2 c. fresh bread crumbs (4 slices)
- 2 eggs
- 2 tsp. vanilla extract
- 1 c. chocolate chips
Baking Instructions
- Preheat oven to 350°.
- Combine graham cracker crumbs, sugar, cocoa and margarine; press firmly on bottom of a 13 x 9-inch baking pan.
- Bake 10 minutes.
Calorie: 350
Total cooking time: 45 minutes
Difficulty level: Easy
Once Upon a Time in a Kitchen Far, Far Away
If you’ve ever wondered what it’s like to make Chocolate Macaroon Bars while navigating through a kitchen that looks like a tornado passed through, well, you’re in luck. I’m about to tell you.
The Calm Before the Storm
I started by preheating the oven to 350°. Simple enough, right? Preheat and forget. The problem is that I always forget that I’ve forgotten.
Graham Cracker Crumbles and Life Lessons
Next, I combined 1 1/4 c. of graham cracker crumbs, 1/3 c. sugar, 1/4 c. cocoa, and 1/3 c. melted margarine. The graham cracker crumbs, sugar, and cocoa were a piece of cake. The margarine, however? It’s like trying to tame a wild beast. One minute it’s a solid block, the next it’s a puddle.
The Battle of the Baking Pan
Once my wild beast of margarine was finally tamed, I pressed the mixture firmly on the bottom of a 13 x 9-inch baking pan. While doing so, I rediscovered the long-lost art of finger painting.
The Oven Tango
After 10 minutes, I was supposed to remove the pan from the oven. I opened the oven door and was greeted by a blast of hot air that could rival a dragon’s breath. It’s always a thrilling game of ‘hot potato’ trying to get the pan out without singing off my eyebrows.
Sweet, Sweet, Condensed Milk
Next, I poured 1 (14 oz.) can of sweetened condensed milk evenly over the crust. The milk is so thick and sweet, it’s like pouring liquid happiness. Except for that one dollop that always insists on clinging to the can for dear life. It’s a mini-workout in itself trying to shake it loose.
The Coconut Snow Storm
The next step was to sprinkle 1 (7 oz.) pkg. of coconut flakes over the condensed milk. I love the smell of coconut. It reminds me of a tropical vacation. That is, until a gust of wind from the open window caused a coconut snowstorm in my kitchen.
The Bread Crumbs Debacle
When it came to the 2 c. of fresh bread crumbs, I had a slight panic. How do you measure a cup of bread crumbs? Do you squish them in or leave them fluffy? This is the kind of stuff they don’t teach you in school, folks.
The Great Egg Crack
Next, I beat 2 eggs and mixed in 2 tsp. of vanilla extract. I’m proud to say that I only got a few bits of eggshell in the mix. It’s a personal best.
The Chocolate Chip Finale
Finally, I sprinkled 1 c. of chocolate chips evenly over everything. Because everything is better with chocolate, right?
The Final Showdown
With everything prepped, all that was left to do was to bake for 25 minutes or until lightly browned. Standing there, watching the oven, I felt like a general overseeing a battlefield.
The Sweet Taste of Victory
The end result? One delicious batch of Chocolate Macaroon Bars and one kitchen that looked like a chocolate macaroon bomb had exploded. But hey, that’s the beauty of cooking. It’s messy, it’s chaotic, and at the end of the day, you get to eat your creations. Or in my case, wear them.
Until the Next Kitchen Fiasco
So there you have it, my friends. The highs, the lows, the burns, and the triumphs of making Chocolate Macaroon Bars. Until the next recipe disaster, keep your oven mitts close, and your snacks closer.
