White Chocolate Macadamia Nut Bars

I think my love affair with white chocolate and macadamia nuts began with those infamous Subway cookies.  You know, the ones that were never completely baked and were alway just gooey enough.  I've tried my hand at several copycat cookie recipes in the past and they never quite measure up.

Until, that is, I came across several variations of this White Chocolate Macadamia Nut Bar online.  The below recipe can be adjusted to suit your tastes (I added more white chocolate but less coconut), and it's pretty hard to mess up.  If you ever need to throw something together at the last minute, this is your recipe!

White Chocolate Macadamia Nut Bars
1 cup graham cracker crumbs
1/2 cup quick oats
1/2 cup (or 1 stick) butter, melted
1 2/3 white chocolate chips
1 cup roasted salted macadamia nuts, roughly chopped
3/4 cup shredded coconut
1 14-oz can sweetened condensed milk

The Cast

Preheat over to 350 degrees and grease 8x8 inch pan.
In medium bowl, combine butter, graham cracker crumbs and oats. (*Tip: Instead of buying graham cracker crumbs, simply place several graham crackers in a ziplock bag and roll over it with a rolling pin several times to crush)

Use fingers or the back of a spoon to press graham cracker mixture evenly into the bottom of the pan.  Top with white chocolate chips, macadamia nuts and coconut.  Pour sweetened condensed milk over the mixture.  Yes, it's that easy!

Bake 25 minutes or until coconut begins to toast.  Make sure you don't place the pan too high, or else the coconut will brown too quickly.  Let cool and then cut into squares. (*If you cut the squares too soon they will be too gooey to remove from the pan).  Enjoy!