Chocolate Almond Macaroon Bars

2 cups oreo cookie crumbs
6 tablespoons (3 oz) butter or margarine, melted
6 tablespoons powdered sugar
1 can (14 oz) sweetened condensed milk (not evaporated milk)
3-3/4 cups sweetened coconut flakes
1 cup almonds
1 cup chocolate chips
1/4 cup whipping cream
1/2 cup vanilla or white chocolate chips


Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Combine crumbs, melted butter, and powdered sugar in large bowl. Firmly press crumb mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut, and almonds in large bowl, mixing well. Carefully drop mixture by spoonfuls over crust; spread evenly.
Bake 20 to 25 minutes or until coconut edges just begin to brown. Cool.
Place chocolate chips and whipping cream in medium microwave-safe bowl. Microwave 1 minute; stir. If necessary, microwave 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 top with white chips. Cover; refrigerate several hours or until thoroughly chilled. Cut into bars. 

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