|200 g||shortbread biscuits|
|120 g||butter — melted|
|150 g||chocolate — milk and dark, chopped|
|50 g||desiccated coconut|
|1/4 cup||peanut butter — crunchy|
|100 g||pecan nuts — chopped|
Preheat the oven to 170º C.
Line and grease a 32 x 20cm baking tin with parchment paper. Process the biscuits to a fine breadcrumb texture. Pour the melted butter over the crumbs and blitz briefly to combine the mixture. Press firmly into the lined tin and smooth over with the back of a spoon.
Scatter over the chocolate. Dot with 1/2 teaspoon amounts of peanut butter. Follow with a scattering of coconut. Drizzle the condensed milk over the top and finish with the chopped pecan nuts. Bake for 40-45 minutes. The bars should be golden brown on top. Allow to cool in the tin before slicing into bars or squares.
Store in an airtight container in the refrigerator to keep the bars firm.
Recipe reprinted with permission of Bibby’s Kitchen@36.