The taste of the tropics is welcome in our house anytime of the year. These Tropical Magic Cookie Bars are a delicious reminder of what it is like to sit on a beach with the breeze blowing through your hair.
Combining the delicious flavors of coconut, pineapple and macadamia nuts, these delicious cookie bars are a great addition to your dessert repertoire. Not only are they yummy, but they are pretty easy to throw together, especially in a pinch. If you are craving the flavors of the tropics, theses Tropical Magic Cookie Bars are sure to hit the spot.
If you are a fan of magic cookie bars, you are going to love this variation. The good news is, they are so simple to make that even the kids can help you throw them together. They are perfect for any reason and any season. There is no time like the present to indulge yourself.
How to Make Tropical Magic Cookie Bars
All this recipe needs are a few simple ingredients, a little time, and a whole lot of love to bring it all together. Perfect anytime you crave a crunchy, delicious, treat.
- To get started on this recipe, you will want to preheat your oven to 325 degrees and prepare your 8 inch baking pan. To prepare your pan, spray it with nonstick spray and flour it. If desired you can line the pan with parchment paper or foil, just make sure to spray with no stick spray.
- Add your golden Oreos and melted butter to a food processor. Blend well until your finished product becomes a fine crumble. Pour your crumbs into the bottom of your pan and press them into the bottom.
- Bake the crust at 325 for 10 minutes.
- While your crust is baking, and cooling, chop up your dried pineapple. You want small pieces to ensure even coverage.
- Blend your macadamia nuts in your food processor to form crumbs.
- Start to layer the remaining ingredients onto the cooled cookie crust. Sprinkle 1 cup of the white chocolate chips along the bottom. Follow the chocolate chips with pineapple, coconut and nuts and then pour the sweetened condensed milk evenly over top.
- Decorate the top of your cookie bars with the remaining white chocolate chips and a little bit of coconut.
- Turn your oven’s temperature up to 350 degrees and bake for 30 minutes. When the sides start to turn golden in colour, it is time to remove the cookie bars from the oven.
- Cool your cookie bars completely and then cover with foul and chill in the fridge for a few hours.
- Once chilled, remove the bars from the fridge and allow them to sit at room temperature for about 10 – 15 minutes.
- Slice into bars and enjoy.
How Do I Store These Tropical Magic Cookie Bars?
These delicious cookie bars can be stored in a few different ways. They can be stored in the fridge for up to one week when properly covered, or in the freezer for 3 months. If you are keeping them in the freezer, cup them up and wrap each bar individually in plastic wrap and then store them in a freezer safe container. They can be eaten straight from the freezer, or you can allow them to thaw before eating in the fridge.
Tropical Magic Cookie Bars
- 24 golden oreos
- 4 tbsp. unsalted butter – melted
- 1 1/2 cups vanilla white chocolate chips
- 6 oz. package dried pineapple
- 1 cup sweetened coconut
- 4 oz. dry roasted macadamia nuts
- 14 oz. sweetened condensed milk
- Preheat oven to 325 degrees. Prepare an 8-inch baking pan by spraying with non-stick spray w/ flour. You can even line the pan with foil or parchment paper, spray the paper with non-stick spray, this will allow for easy removal.
- Add the oreos and melted butter to a food processor and blend until crumbs are fine. Pour the crumbs into the bottom of the prepared pan and press into the bottom. Bake at 325 for 10 minutes.
- While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts in a food processor until crumbs are formed.
- Start to layer the remaining ingredients onto the cooked crust. Sprinkle 1 cup of the white chocolate chips along the bottom, then sprinkle with the pineapple, coconut and nuts. Pour the sweetened condensed milk evenly over the top. Decorate the top with the remaining chocolate chips and a little coconut.
- Turn the temperature up to 350 degrees. Bake for 30 minutes, just until the sides are starting to turn golden in color. Cool completely, then cover with foil and chill for a few hours. When ready to cut into bars, allow them to sit at room temperature for 10-15 minutes and then slice and enjoy!