Shortcut Chocolate Macaroon Bars

Outside of coffee and chocolate, I'd have to say my other power pair of flavors is chocolate and coconut! This is a quick and easy way to achieve that in a bar recipe. I prefer chopped almonds instead of walnuts in this recipe - just gives more of a Almond Joy type of feel to it. Feel free to use what style of nut you prefer.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 bars

Ingredients

• 1 (18 1/4ounce) package  chocolate cake mix
• 1⁄3 cup butter, softened
• 2  eggs, divided
• 1 (14 ounce) can sweetened condensed milk
• 1  teaspoon vanilla
• 1 (12 ounce) package  semi-sweet chocolate chips
• 1 1⁄3 cups sweetened flaked coconut, divided
• 1⁄2 cup  almonds (or walnuts)

Directions

1. Preheat oven to 350°F Grease a 9x13" baking pan and set aside.
2. In a large bowl, combine the cake mix, butter, and one egg until mixture is crumbly.
3. Press firmly into the prepared 9x13 pan.
4. In another bowl, combine the sweetened condensed milk, the remaining egg and vanilla.
5. Stir into the milk mixture the chocolate chips, 1 cup of the coconut and nuts.
6. Spread this mixture over the batter already in the baking pan.
7. Top with the remaining 1/3 cup coconut - sprinkling evenly.
8. Bake for 30-40 minutes or until golden brown on top. Cool completely in pan before cutting into bars.