Marcaroon Almond Crumb Bars

1 18oz pkg chocolate cake mix
¼ cup vegetable oil
2 eggs
1 14oz. can Eagle® sweetened condensed milk
1 tsp. almond extract
1½ cups coconut macaroon crumbs (about 8 macaroons)
1 cup chopped silvered almonds

In large bowl, combine cake mix, oil and 1 egg until crumbly. Press firmly on bottom of greased 13 x 9 glass pan. In medium bowl, combine sweetened
milk, remaining egg and extract; mix well. Add 1 cup macaroon crumbs and
almonds.

Spread evenly over prepared crust. Sprinkle with remaining crumbs. Bake at 325° for 30 to 35 minutes or until lightly browned. Cool thoroughly. Cut
into bars. Store loosely covered at room temp.

Makes 36 bars