Hey yall! Welcome to our third edition of #blogfilmfood! I am so excited about this month because its filled with chocolate-y goodness! Jessica was in charge of the movie and she picked Charlie and the Chocolate Factory! Seriously I had about a hundred recipes roll through my head. All with chocolate of course. I finally settled on these chocolate covered macaroon bars. And man, am I glad I did!
I’m not sure if I’ve mentioned this before but my mom and I do everything together. We shop together, cook together, chase the kids together. On one of our shopping trips we bought a bought called the Coconut Oil Miracle (affiliate) at Sams because it had a section about Crohns. [Which we both have. See? Everything together! Kidddddding!] It basically said to eat more coconut. I said “will do!”
On of the first recipes we tried was coconut macaroons. They were gone in a few hours. Ryon was at work and I told him I was making them and when he got home – gone. Not one left. [To be fair we didn’t make that many. And to be even more fair we dipped them in chocolate.]
So I texted him and told him I was making these chocolate covered macaroon bars and promised to save him some. I rethought that promise after I ate two of them and forced myself to not eat a third. What I’m trying to say is these are dangerously delicious. I would make these for a group instead of hoarding them for yourself. But its your call either way. I won’t judge anyone who makes a whole pan for themselves. Been there, ate that.
And if that isn’t enough chocolate for you, be sure to check out what the other ladies whipped up for our movie night!
- Brenda made Brownie Bites with Marshmallow Cream Cheese Topping
- Jessica made Samoa Caramel Corn
- Kirsten made Homemade Chocolate Bars
- Miranda made Blueberry Truffles
- Kirsti made Chocolate Ice Cream
- Kelli made Salted Caramel Fudge
- Jenna made Dark Chocolate Cake with Red Wine
- 14 oz shredded sweetened coconut
- 1 can sweetened condensed milk
- 1 teaspoon almond extract
- 2 sticks of butter, melted
- 2 1/4 cups of graham cracker crumbs
- 10 oz of chocolate bark
- 2 oz of white chocolate bark
Preheat the oven to 350.
Combine the butter and the graham cracker crumbs in a bowl.
Press them into the bottom of a greased baking pan. [Mine was 9x13 I believe]
Put the dish in the oven for 8 minutes.
While the crust is cooking, combine the coconut and the almond extract in a separate bowl.
Take out the crust, let cool for a few minutes and press the coconut on top of the crumbs. [see notes]
Bake for 20-25 minutes, or until the edges of the coconut mixture are browned.
Remove and let cool.
Put the chocolate bark in the microwave, stirring every 30 seconds until smooth. [I only had to do mine twice.]
Cover the coconut layer of the bars.
Repeat the process with the white chocolate bark, but drizzle it on top.
Let cool and enjoy!
When pressing the coconut, I used a silicone spatula with cooking spray on the back so that it wouldn't stick and pull up the crust.