I have been enjoying making these layer bars and so are Jim’s co-workers! I sent these bars into the flight facility with Jim and they were not disappointed. I used a raspberry jam with seeds so if you don’t care for the seeds you can get the seedless jam. These take a little bit of time to make but each step is very easy. These would be great to take to any spring or summer gathering!
INGREDIENTS
1 box of shortbread cookies (10oz.)
1/2 cup unsalted butter, melted
1 can sweetened condensed milk (14 Oz)
2 large lemons, zested
3/4 cup macadamia nuts, chopped
1 cup shredded sweetened coconut
1 cup of white chocolate chips
1 cup raspberry jam
1 package ghirardelli white melting chips (found in the baking aisle)
DIRECTIONS
Pre heat oven to 350 degrees. Spray a 9×13 pan with non stick spray and set aside. Grind the package of shortbread bread cookies into fine crumbs using a food processor or blender.
In a small bowl melt the butter in the microwave for 30-45 seconds.
Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.
Pour the can of sweetened condensed milk over the cookie crumbs and spread over the bottom crust. Zest one of the lemons evenly over the sweetened condensed milk. Sprinkle the macadamia nuts , shredded coconut and white chocolate chips over the top of the sweetened condensed milk to cover evenly.
Bake the bars for 25-27 minutes. Remove the bars from the oven and allow to cool for at least 30 minutes then place the bars in the refrigerator for at least 1 hour to allow the bars to firm . Remove from fridge and Gently spread the raspberry jam over the top of the bars in an even layer.
Pour the ghirardelli melting chips into In a microwave safe dish, I used a large measuring cup and melt according to the package directions. Once melted drizzle the melted chocolate over the bars then top with more lemon zest. Place back in the fridge for the melted chocolate to firm. Slice when ready to serve.
Enjoy!
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