This decadent macaroon cookie bar features a chocolate cookie crumb crust topped with sweetened condensed milk, toasted coconut and chocolate ganache.
Combine crumbs, melted butter and confectioners’ sugar in a large bowl. Firmly press crumb mixture on the bottom of prepared 18-in. by 26-in pan. Mix sweetened condensed milk, coconut and almonds in a large bowl. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 15 to 20 minutes in a convection oven at 300˚F (20 to 25 minutes in a conventional oven at 350˚F), or until coconut edges just begin to brown. Cool.
Microwave chocolate chips and whipping cream for 2 minutes on medium power; stir. Microwave an additional 15 seconds at a time, stirring after each heating until chips are melted. Cool until slightly thickened; spread over bars. Sprinkle with additional almonds, if desired. Cover; refrigerate several hours until firm.
Yield: 96 bars