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.
- 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.
- 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
And we aren’t done yet! We are giving away a copy of the movie! [Squeal!] So check out all the recipes, enter the giveaway and have a grand ole time! [And be sure to check back next month for another movie night!]
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