Coconut Macaroon Butter Pound Cake Bars

Slices of pound cake are dipped in sweetened condensed milk, then in coconut & pecans. After baking, a chocolate sauce is drizzled over.

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Ingredients:

• 1- 16 ounce Sara Lee All Butter Pound Cake
• 1 can sweetened condensed milk (not evaporated milk)
• 1- 16 ounce bag of sweetened flaked coconut
• 1/2 cup chopped pecans
• Creamy Chocolate Sauce:
• 1/2 cup heavy whipping cream
• 4 1/2 ounces semi-sweet chocolate chips (3/4 cup)

Method

Thaw cake and cut crosswise into 1-inch slices; set aside. Pour condensed milk into a shallow bowl; set aside. Mix coconut and pecans; place on a shallow plate. For Chocolate Sauce: Place heavy cream in a saucepan and add chocolate chips. Stir over low heat until the chocolate has melted. Keep warm until ready to use. Take each piece of pound cake and dip in the condensed milk, roll in coconut/pecan mixture, then place on a foil-lined cookie sheet. Bake at 425 for a few minutes until golden brown. Drizzle with a little Chocolate Sauce to serve.

Notes:

Number of servings: 6-8 servings

Submitted By: lcmcallister
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