YIELD: 24 SERVINGS
3 cups graham cracker crumbs
1 ½ sticks butter, unsalted
1 cup (packed) dried mango, medium chopped
1 cup macadamia nuts, medium chopped, toasted
2 cups Twix caramel cookie bars, crushed ¼", frozen
1 cup coconut, shredded
1 cup sweetened condensed milk
½ cup prepared caramel sauce
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Preheat oven to 350°F.
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Place graham cracker crumbs in medium bowl.
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Melt butter and combine with graham cracker crumbs, mixing well.
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Spread evenly onto un-greased half sheet pan and press down.
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Sprinkle dried mango pieces evenly over graham cracker crust followed by macadamia nuts, 1 ½ cup Twix pieces and coconut.
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Drizzle sweetened condensed milk evenly over entire surface.
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Bake in preheated oven for 18 minutes or until filling is bubbling and coconut is toasted.
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Cut equally into 24 squares.
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Drizzle 1 Tbsp. caramel sauce and sprinkle 1 Tbsp. remaining Twix pieces over each square.
Photo and recipe: Mars Foodservices — TWIX
