Step 1.
Preheat your oven to 150°C (300°F). Grease and line a 23x23 cm (9x9 inch) baking pan with parchment paper for easy removal of the bars later.
In a food processor, process the digestive biscuits until they are finely crushed. Transfer the biscuit crumbs to a bowl, pour in the melted unsalted butter, and mix until well combined. Press this mixture firmly and evenly into the bottom of your prepared pan, creating a solid base for your bars.
Place the coconut in a dry, clean frying pan. Toast it over medium heat, stirring continuously, until it turns lightly golden in colour. Be attentive as coconut can burn quickly. Set aside
Step 2.
Evenly sprinkle the chopped macadamia nuts over the biscuit base, followed by a layer of white chocolate chips. Then, add the toasted shredded coconut as the next layer.
Gently pour the condensed milk over the top, ensuring it covers all the layers evenly.
Step 3.
Place the pan in the preheated oven and bake for about 50 minutes, or until the top is a light golden brown and the edges are bubbling slightly.
Remove from the oven and allow to cool completely in the pan. This will take about 3 hours. Cooling is crucial as it helps the bars set properly.
Once cooled, lift the bars out of the pan using the edges of the parchment paper and cut into bars or squares. Melt some additional white chocolate and drizzle it over the bars for a beautiful, touch. Then, sprinkle a layer of toasted coconut on top for added texture and flavour. For an elegant garnish, place a few edible flowers on each bar, adding a splash of colour
Check out this Crispy Chicken Skewer Recipe for a crunchy, delightful meal that’s perfect for any day.
Dive into Pistachio Ashta Atayef—your budget-friendly, perfected Ramadan treat!
