Chocolate Macaroon Bars

Directions

Bars

Preheat the oven to 350 F. Line a 9x13-inch pan with foil, leaving a slight overhang around the edges. Butter and flour the entire fan, gently tap out any excess flour.

In a large bowl, whisk together the flour, salt, cream of tartar, and cocoa powder. Set aside.

In a separate large mixing bowl, beat together the butter and sugar on medium speed until light and creamy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat to combine.

Add the flour mixture and beat on low speed until just combined. (Try not to over-mix.)

Spread the batter into the prepared pan, cover, and set aside as you prepare the coconut layer.

In a large bowl (you can use the bowl that contained the flour mixture), combine the coconut, sweet milk, and almond extract. Using a large rubber spatula, stir until everything is well combined.

Spread the coconut mixture into an even layer over the chocolate batter.

Bake for 40-45 minutes, or until a thin knife inserted deep into the center of the pan comes out clean. (Be sure it reaches into the chocolate layer.)

Remove the pan from the oven and place on a cooling rack. Cool completely before adding the ganache.

Ganache:

Pour the chocolate chips into a heat proof bowl and set aside. In a medium saucepan, heat the cream until it reaches a simmer.

Add the butter and stir until melted. Heat to just below a boil and pour over the chocolate. Cover and let sit for about 5 minutes. Stir until all the chocolate is melted and the mixture is smooth and satiny. Pour over the cooled bars and spread evenly.

Chill the bars in the refrigerator until the ganache has set.