Chocolate Macaroon Crescent Bars

By kayjayjohnson

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 2 cups flaked or shredded coconut
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1/8 to 1/4 teaspoon almond extract
• 1 bag (6 oz) semisweet chocolate chips (1 cup)
• 2 tablespoons creamy or crunchy peanut butter
• 1/2 cup chopped almonds, if desired

Details

Servings 36
Preparation time 15mins
Cooking time 35mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.

If using crescent rolls: 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. If using dough sheet: Unroll dough; cut into 2 rectangles. Place lengthwise in pan. 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. Cool in pan on cooling rack 15 minutes.

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 30 minutes. For bars, cut into 6 rows by 6 rows.