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

1. Preheat oven to 350°F.

2. Place graham cracker crumbs in medium bowl.

3. Melt butter and combine with graham cracker crumbs, mixing well.

4. Spread evenly onto un-greased half sheet pan and press down.

5. Sprinkle dried mango pieces evenly over graham cracker crust followed by macadamia nuts, 1 ½ cup Twix pieces and coconut.

6. Drizzle sweetened condensed milk evenly over entire surface.

7. Bake in preheated oven for 18 minutes or until filling is bubbling and coconut is toasted.

8. Cut equally into 24 squares.

9. Drizzle 1 Tbsp. caramel sauce and sprinkle 1 Tbsp. remaining Twix pieces over each square.

Photo and recipe: Mars Foodservices — TWIX