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Before you jump to Macaroon-Chocolate Bars recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.
Many of us have been conditioned to believe that comfort foods are bad and should be avoided. Often, if your comfort food is a high sugar food or another junk food, this is true. At times, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that actually can raise your moods when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try a number of these.
Grains can be great for fighting a bad mood. Quinoa, millet, teff and barley are all truly great for helping raise your happiness levels. These grains fill you up better and that can help improve your moods too. Feeling famished can truly make you feel terrible! The reason these grains can improve your mood is that they are easy to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, elevates your mood.
So you see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Go with these suggestions instead!
We hope you got benefit from reading it, now let’s go back to macaroon-chocolate bars recipe. To cook macaroon-chocolate bars you need 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Macaroon-Chocolate Bars:
- Use Crust
- You need 2 cup crushed chocolate sandwich cookies with white filling (about 20 cookies)
- Prepare 1/2 cup sugar
- Use 1/3 cup cocoa powder
- Provide 1/3 cup butter (melted)
- Prepare 1 tsp vanilla
- Use Macaroon Top
- You need 2/3 cup all-purpose flour
- You need 1/3 cup sugar
- Use 1/4 tsp salt
- Use 2 33/50 cup flaked coconut
- Use 3 egg whites, lightly beaten
- Get 1/2 tsp vanilla
- Use Toppings
- Get 1/2 cup semisweet chocolate pieces
- Use 1 tsp coconut oil
- Use toasted almonds (optional)
Steps to make Macaroon-Chocolate Bars:
- Preheat oven to 350°F. Line a 13x9x2 pan with foil extending foil over sides. Lightly grease foil and set aside.
- In a food processor, pulse cookies, sugar, and cocoa powder until fine crumbs. Place in a large bowl and stir in melted butter and vanilla until combined. Firmly press cookie mixture into prepared pan. Bake for 8 minutes.
- While the crust bakes, combine flour, sugar, salt. Stir in flaked coconut. Stir in egg whites and vanilla until combined. Spoon coconut mixture over warm crust. Using a fork, carefully press coconut mixture to edges of pan.
- Bake for 25 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
- In a small saucepan, combine chocolate chips and coconut oil over low heat, stirring until melted. Drizzle over bars. Chill about 30 minutes or until chocolate is set.
- Using edges of foil, lift out of pan and cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired place almonds on top.
- To store: place bars between sheets of wax paper in an airtight container, cover. Store at room temp for 3 days or freeze for up to 3 months.
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