Magic Bars with a Tropical Twist
Yields: 16 Bars
Prep Time: 10 Minutes
Cook Time: 10 Minutes for crust + 30 minutes
Servings 16 bars
- 24 Golden Oreos or vanilla sandwich cookies (regular or gluten-free)
- 4 tablespoons unsalted butter melted
- 1 1/2 cups vanilla white chocolate chips
- 6 ounce package dried pineapple
- 1 cup sweetened flaked coconut
- 4 ounces dry roasted macadamia nuts
- 14 ounce can sweetened condensed milk
Preheat oven to 325 degrees. Prepare an 8-inch square baking pan by lining with foil (shiny side down) or parchment paper, sprayed with non-stick spray. TIP: allow an overhang for easy removal from the pan after baking.
Add the Oreos and melted butter to a food processor and blend until crumbs are fine. They will look like wet sand.
Pour the crumbs into the bottom of the prepared pan and press into the bottom. Bake at 325 for 10 minutes.
While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts in a food processor until crumbs are formed.
After removing the crust from the oven turn the temperature up to 350 degrees.
Layering the Bars
Sprinkle nuts along the bottom on top of crust. Follow with 1 cup of the white chocolate chips, then sprinkle with the coconut followed by the pineapple.
Pour the sweetened condensed milk evenly over the top.
Decorate the top with the remaining chocolate chips and a little coconut.
Calories: 393kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 202mg | Fiber: 2g | Sugar: 41g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg