Description
Buttery graham cracker crust layered with sweetened condensed milk, tart diced rhubarb, white chocolate, toasted coconut, and crunchy nuts, baked until golden for a gooey, tart-sweet dessert bar.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 2 cups fresh rhubarb, diced small
- 1 1/2 cups shredded coconut
- 1 cup white chocolate chips
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Combine graham cracker crumbs and melted butter in a bowl, stirring until evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Pour the 14 ounce can of sweetened condensed milk evenly over the crust, tilting the pan if needed to distribute.
- Evenly sprinkle the diced rhubarb across the condensed milk layer, then add the white chocolate chips, chopped nuts, and shredded coconut in even layers.
- Bake for 30 to 35 minutes, until the coconut is golden brown at the edges and the filling is bubbly. Remove from oven and let cool completely in the pan.
- Once cooled, lift the bars from the pan using the parchment overhang and cut into 16 bars. Store as directed.
Notes
- Line the pan with parchment paper for clean removal and easier slicing.
- Allow the bars to cool completely before cutting to achieve clean slices.
- Lightly toast the coconut before assembling for extra nuttiness.
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Store bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bar (approx 50 g)
- Calories: 290
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 25 mg