– Cindy Joubert
(SHORTCUT, FRESH, TASTY)
Cindy got the original recipe for these treats from Bonnie but she’s now known for her own version – and every time she makes them she tops them with something different. We added an egg white to the bars to help to bind them, but it’s not essential.
MAKES ABOUT 24 BARS Preparation time: 10 min Baking time: 15-20 min
1 packet (200 g) Tennis biscuits, crushed 80-100 g melted butter 250 ml (1 c) desiccated coconut 1 egg white, lightly whisked (optional) 250 ml (1 c) milk chocolate pieces 250 ml (1 c) white chocolate pieces 125 ml (½ c) dried cranberries 100 g pecan nuts, coarsely chopped 125 ml (½ c) condensed milk
Preheat the oven to 160 °C. Grease a 34 x 24 cm baking sheet well with butter. 1 Mix the crushed biscuits and melted butter and press onto the bottom of the baking sheet. 2 Mix the coconut and egg white (if using) and sprinkle evenly over the biscuit crust. 3 Sprinkle over the milk and white chocolate pieces, the cranberries and nuts. 4 Drizzle the condensed milk on top and bake for 15-20 minutes or until the top begins to brown. Allow to cool on the baking sheet then cut into bars.
My organic garden and hens provide fresh produce for cooking