1/1 Photo of Tropical 7 Layer Twist Bars
*After making 7 Layer Bars for a bake sale at work, I started thinking about how well white chocolate chips and macadamia nuts go together. Then I thought, "Hey!!! What would happen if I threw them together with some pineapple and coconut?", and this is what I came up with ... A refreshing tropical twist on an old favorite. Depending on how big you cut your pieces, you can get about 12 to 16 bars. I also plan on making these in a mini muffin pan, to get some little "tropical tarts"
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Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Put the butter into a 9x13-inch baking pan and place in the oven while preheating, to melt.
- 3Place graham crackers in a plastic bag and crush with a rolling pin, or use a food processor to make fine crumbs.
- 4When the butter is melted, remove from the oven and pour graham cracker crumbs over the butter. Toss to combine until all the butter is absorbed. Press crumb mixture firmly to make crust.
- 5Sprinkle white chocolate chips, macadamia nuts, then pineapple over the crust. Press down lightly. Pour half the can of condensed milk over this layer. Next, sprinkle on the coconut, pressing down slightly, then pour the remaining condensed milk over the top.
- 6Bake for 30 minutes.
- 7I find it best to let the bars cool completely before cutting, to let everything set up. OPTIONAL: You can drizzle more melted white chocolate chips over the top.
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Nutritional Facts for Tropical 7 Layer Twist Bars
Serving Size: 1 (101 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 510.0
- Calories from Fat 298
- Total Fat 33.1 g
- Saturated Fat 17.1 g
- Cholesterol 44.4 mg
- Sodium 255.2 mg
- Total Carbohydrate 50.9 g
- Dietary Fiber 2.1 g
- Sugars 42.5 g
- Protein 6.0 g