Sunflower Cracker Ube Magic Bars
This recipe was adapted from Two Sisters Crafting.
Servings 18 bars
Ingredients
- 1/2 cup unsalted butter, melted
- 1 ¾ cups Sunflower Cracker crumbs
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon ube extract
- 2 cups semi-sweet chocolate chips, divided
- 1 ⅓ cups sweetened shredded coconut flakes
- 1/2 cup roasted peanuts, salted
Instructions
- Mix Sunflower Cracker crumbs with melted butter in a medium bowl until well-combined.
- Press mixture into a 9x13-inch cake pan lined with parchment paper, until the cracker crust goes all the way out to the edges of the pan.
- In a small bowl, mix the condensed milk with ube extract.
- Pour the sweetened condensed milk mixture evenly over the Sunflower Cracker and butter crust.
- Sprinkle 1 ½ cups of chocolate chips in an even layer over the crust.
- Sprinkle the coconut flakes over the chocolate chips.
- Sprinkle the peanuts over the coconut.
- Sprinkle the remaining ½ cup of chocolate chips over the nuts and then lightly press the chocolate chips and nuts down with a spatula or the back of a spoon. Don't press down too hard, you don't want to break the graham cracker crust.
- Bake in an oven preheated to 350 degrees for 25 minutes. The bars should be lightly browned on top. Check the bars after 20 minutes, if they are browning too fast cover the pan with foil and continue baking.
- Cool the bars completely and then cut into bars. Store leftovers at room temperature in an air-tight container up to 3-4 days.