Vickys Scottish Chocolate Macaroon Bars
Vickys Scottish Chocolate Macaroon Bars

Hi, I’m Clara. Today, I’m gonna show you how to prepare vickys scottish chocolate macaroon bars recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Vickys Scottish Chocolate Macaroon Bars Recipe

Vickys Scottish Chocolate Macaroon Bars is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Vickys Scottish Chocolate Macaroon Bars is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have vickys scottish chocolate macaroon bars using 4 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Chocolate Macaroon Bars:

  1. Make ready 120 grams cold mashed potatoes
  2. Make ready 480 grams icing / powdered sugar*
  3. Make ready 240 grams plain chocolate, I use Plamil vegan brand
  4. Take 120 grams dessicated coconut or chopped mixed nuts

Steps to make Vickys Scottish Chocolate Macaroon Bars:

  1. Line a cookie sheet with parchment paper
  2. Mix the mashed potato and icing sugar together until very stiff
  3. You may need more than I’ve stated. This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use. Starchy are best. The aim is for the mixture to be only slightly sticky to the touch
  4. Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands. Set aside on the lined tray and flatten slightly. This can be a bit messy!
  5. Freeze for 30 minutes
  6. Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted ‘how to temper chocolate’ recipe. Set aside to cool a bit
  7. Put the coconut / chopped nuts in a bowl and set aside
  8. Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts
  9. Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set
  10. Store in a lidded container in the fridge
  11. They are very sweet so I use dark chocolate to balance them. You can make the rounds smaller if you like, more bitesize
  12. Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK. They come in a rectangular shaped bar

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