I don’t imagine there are too many Canadians that haven’t heard of or tried M & M’s Macaroon Madness Bars. I love those things and have
had many, many tried a few over the years myself.
I had a hankering for some this past weekend and thought I’d try to find a recipe to make them myself. I found several different recipes. The most common one included butterscotch chips. I didn’t think my vision of these bars included butterscotch chips though. Another one contained a lot of corn syrup. I wasn’t sure how I felt about that. The one I finally settled on trying contained sweetened condensed milk. I figured anything with sweetened condensed milk just had to be good, right?!
These bars are best (and much easier to cut) after an overnight in the fridge and I did that, so it was a while before I got my first taste. Hmmmm. Mmmmmm. Not exactly like the M & M’s ones but really, really good just the same. I think the base is a bit different and the filling is thicker and gooier (I have no idea how to spell that word!) but thicker and gooier isn’t a bad thing by any means! They were a big hit with H and daughter too, who are eating their way through the 9×13 pan as I type!
So, if you’re a fan, I don’t think you’ll be disappointed in these. While not exactly a “clone” version, they are every bit as
sinful satisfying and I’m sure would be enjoyed by your family too, or make a great addition to any “sweets” table (if you can bear to part with them).
Macaroon Madness Bars
Summary: These bars are best made over two days, as they benefit greatly from an overnight stay in the fridge. Bake them up on day one, refrigerate overnight, then prepare the topping the second day, cut and serve.
- For the Base:
- 1/2 cup butter, at room temperature
- 2 cups flour
- 2 Tbsp. cornstarch
- 1 tsp. baking powder
- For the Filling:
- 1 cup butter, melted
- 1 1/4 cups brown sugar
- 1 tsp. vanilla
- 1/4 tsp. salt (eliminate if you used salted butter)
- 3 eggs, beaten
- 1 can (14 oz.) sweetened condensed milk
- 2 cups sweetened coconut flakes or shreds
- 2 cups quick cooking oatmeal
- 1 cup toasted ground almonds (optional)
- For the Topping:
- Caramel syrup (recipe below or use any bottled caramel syrup)
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- For the base: Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang at either end (for lifting out later). Spray parchment lightly with cooking spray.
- Combine all the base ingredients in a bowl, food processor or stand mixer until well combined. Press it well into the bottom of the baking pan (I like to use the bottom of a glass to press it down). Set aside.
- Preheat oven to 350° F.
- For the filling: In a large saucepan, over low heat, combine butter, sugar, vanilla, salt and condensed milk. Stir well until sugar is dissolved. Remove from heat, stir in beaten eggs until well mixed in. Fold in the coconut, oatmeal and ground almonds (if using). Pour into the prepared pan and bake for 25 – 30 minutes or the top is golden brown (the centre may still be a bit wobbly but if really wobbly, cook a few minutes longer).
- Cool completely then ideally, cover and refrigerate overnight in the pan or at least for several hours before attempting to cut.
- For the topping: Prepare caramel syrup (recipe below) and allow to cool in the refrigerator at least an hour. Remove pan from fridge, drizzle with cooled caramel syrup then return to the fridge for 15-20 minutes. Melt white chocolate chips. Remove pan from fridge, drizzle white chocolate over top then return to the refrigerator for another 15 minutes. Melt chocolate chips, remove pan from fridge and drizzle chocolate over top. Return to the fridge to set then remove bars from pan by lifting edges of parchment and cut into square or triangles. I like to keep these bars in the fridge or they also freeze well.
- Caramel Syrup Recipe:
- 1/2 cup brown sugar
- 1/4 cup heavy cream (whipping/35% cream)
- 1 1/2 tsp. cornstarch
- 1 1/2 tsp. butter
- Combine all ingredients in a small saucepan. Bring to a boil, stirring. Boil for 1 minute, stirring. Remove from heat and refrigerate for at least one hour.
Prep time: 30 min | Cook time: 35 min | Total time: 1 hour 5 min
Number of servings (yield): 24
Adapted from a Group Recipes recipe