in category Cookie Recipes
Base:
1 cup semi-sweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
Filling:
3 egg whites
1 cup sugar
2 tsp. vanilla
1/2 tsp. almond extract
2-1/2 cups coconut
3/4 cup flour
36 whole almonds
Glaze:
1/2 semi-sweet chocolate chips
3 tbl. butter
Preheat oven to 350*. Line a 13 by 9 inch pan with foil. Spray foil with nonstick cooking spray.
In a small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in the bottom of sprayed foil lined pan.
Refrigerate 15 minutes or until set.
Meanwhile, in a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
Spread filling evenly over the base. Arrange almonds over the bars in 6 rows of 6 each.
Bake for 20-25 minutes or until lightly browned and the center is set.
In a small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over the bars. Coo about 4 hours until set.
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