👩🍳 Instructions:
1. Prepare the Crust:
- Mix graham cracker crumbs with melted butter until it resembles wet sand.
- Press firmly into a parchment-lined 8×8-inch pan. Chill while you prepare the filling.
2. Make the Filling:
- In a large bowl, stir together the condensed milk, coconut, crushed pineapple, vanilla, and salt.
- Gently fold in white chocolate chips.
3. Assemble:
- Spread the mixture evenly over the chilled crust.
- Sprinkle a little extra coconut on top for a golden touch (optional).
4. Chill:
- Refrigerate for at least 1–2 hours, or until set enough to slice cleanly into bars.
🍫 Optional: Make It a Baked Treat
- Bake at 325°F (160°C) for 20–25 minutes until lightly golden.
- Cool completely before cutting.
💡 Tips:
- Want it even richer? Drizzle melted white chocolate over the top after it’s set.
- Add chopped macadamia nuts or almonds for crunch.
- These freeze beautifully — layer with parchment in a container.
Would you like a no-bake layered version in cups or something adapted for dietary needs (gluten-free, keto, etc.)?
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