Tropical papaya, pineapple and coconut give these bars a chewy, crunchy texture you're guaranteed to love. If you can't find toasted coconut chips, substitute with medium shredded coconut.
- Portion size 25 servings
- Credits : Canadian Living: Holiday Baking 2014
- 1 1/2 cup graham cracker crumbs
- 1/3 cup butter melted
- 1 cup banana chip broken in pieces
- 1 cup white chocolate chips
- 3/4 cups toasted coconut chips
- 1/2 cup each chopped dried papaya and chopped dried pineapple
- 1/2 cup salted macadamia nut
- 1 can sweetened condensed milk
In bowl, mix graham crumbs with butter until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan.
Sprinkle crust with banana chips, chocolate chips, coconut chips, papaya, pineapple and macadamia nuts; pour condensed milk over top, using tip of knife to move milk into cracks of toppings.
Bake in 350°F (180°C) oven until centre is set, about 30 minutes. Let cool in pan for 30 minutes. Cover and refrigerate to cool completely, about 1 hour. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 5 days or overwrap in foil and freeze for up to 1 month.) Lift out onto cutting board; cut into squares.
Nutritional facts per bar: about
- Fibre 2 g
- Sodium 93 mg
- Sugars 19 g
- Protein 3 g
- Calories 198.0
- Total fat 11 g
- Potassium 214 mg
- Cholesterol 12 mg
- Saturated fat 6 g
- Total carbohydrate 25 g
- Iron 3.0
- Folate 3.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 13.0