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Chocolate Almond Macaroon Bars

You will need:
2 cups chocolate wafer cookie crumbs
6 tablespoons butter, melted
6 tablespoons powdered sugar
1 can (14 oz) sweetened condensed milk (not evaporated)
3 3/4 cups sweetened coconut flakes
1 cup sliced almonds, toasted (the toasted part is optional)
1 cup dark or semi-sweet chocolate chips
1/4 cup whipping cream
white chocolate chips

Heat the oven to 350 degrees F. Grease a 13x9 inch baking pan.

Combine the crumbs, melted butter, and powdered sugar in a bowl. Mix well. Firmly press the crumb mixture onto the bottom of the greased pan. Stir together the milk, almonds, and coconut, mixing well. Drop coconut mixture by spoonfuls over the crumb mixture (careful, it'll be sticky!) and spread evenly.

Bake 20 to 25 minutes, or until coconut edges just begin to brown. Remove from heat and cool.

Place dark chocolate chips and whipping cream in a microwave-safe bowl, nuke on medium for 1 minute. Remove and stir. Microwave for 15 seconds at a time, stirring after each nuking, until the chips are all melted and the mixture is smooth when stirred. Cool until slightly thickened.

Spread the chocolate sauce over the coconut. Sprinkle with white chocolate chips. Cover and refrigerate for several hours until thoroughly chilled. Refrigerate leftovers. Yummy!