Inspired by the Italian treat made from almonds and coconut, these Chocolate Almond Macaroon Bars will delight party guests at your next event. A chocolate wafer cookie crust is layered with sweetened condensed milk, coconut flakes, HERSHEY'S Semi-Sweet Chocolate Chips and roasty-toasty almonds for a totally tasty, absolutely crunchy dessert experience.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Stir together crumbs, melted butter and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Mix together sweetened condensed milk, coconut and almonds in 20 qt. bowl of mixer fitted with paddle attachment until well blended. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 15 to 25 minutes** or until coconut edges just begin to brown. Cool.
Place HERSHEY'S Semi-Sweet Chocolate Chips and heavy cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle additional toasted almonds, if desired. Cover; refrigerate several hours or until thoroughly chilled. Cut into 2-inch bars. Refrigerate leftovers.
Step 2: To toast almonds: Heat convection oven to 300°F (standard oven to 350°F). Spread almonds evenly in thin layer in shallow baking sheet. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool. Step 3: If using convection oven, rotate pan one-half turn (180°) after 8 minutes of baking.