These crunchy, chewy squares of bliss elevate dessert bars to a whole new level. I mean, what’s not to like? Kids love the cherry-coconut combination, and adults appreciate the subtle pairing of white chocolate and macadamia nuts. Serve them straight from the pan or stack them on a cake plate in a pretty pyramid. However you dish them up, it’s a win-win for everybody—especially you.
Recipe excerpted from Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains, creator of Brownie Brittle. Click here to purchase your own copy.
Preheat the oven to 350°F. Grease a 9x13-inch pan.
Mix the crushed Brownie Brittle or wafers with the melted butter until well combined. Press the crumb mixture firmly and evenly into the bottom of the pan and bake for 8 minutes.
Sprinkle the cooked crust with the white chocolate chips, macadamia nuts, coconut, and cherries. Drizzle the sweetened condensed milk over all.
Bake for 25 to 30 minutes, until top turns golden. Cool completely.
Microwave the white chocolate chips and shortening in a microwave-safe bowl on high for 30 seconds; remove and stir. Return to the microwave if not completely melted, and microwave in 15-second intervals, stirring until smooth and creamy. (Do not overheat or the chocolate will scorch.)
Drizzle the white chocolate over the cooled bars before cutting them into 24 pieces.