Macaroon Fudge Bars

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut.

4 oz unsweetened chocolate
1 cup butter
2 cups sugar
1 cup all-purpose flour, unbleached
¼ tsp. sea salt
1 tsp. pure vanilla extract
3 large eggs, lightly beaten

Filling:
3 cups sweetened shredded coconut
1 (14 oz) can sweetened condensed milk
1 tsp. pure vanilla extract
½ tsp. pure almond extract

Topping:
1 cup semisweet chocolate chips
½ cup walnuts, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" baking pan.

In a double-boiler, melt chocolate and butter; stir until smooth. Cool slightly. Stir in the sugar, flour, salt, vanilla and eggs. Spread half of the batter into a prepared pan.

In a large bowl, combine the filling ingredients. Spoon over chocolate layer. Carefully spread remaining chocolate mixture over filling.

Bake for 35-40 minutes or until the sides pull away from the pan. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread evenly over filling. Sprinkle with walnuts. Cool completely before cutting.

Makes 3 dozen.

Nutritional Information:
1 each: 219 calories, 12g fat (7g saturated fat), 35mg cholesterol, 108mg sodium, 27g carbohydrate (22g sugars, 1g fiber), 3g protein.