Ingredients

• 1 1/2 cups crushed digestive biscuits
• 1/2 cup butter, melted
• 1 (396g) can sweetened condensed milk
• 130g dark chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup roughly chopped macadamia nuts

Method

Pre-heat oven to 180°C (170°C if fan forced). Spray a 23cm x 23cm slice tin with cooking spray.

Combine crushed digestive biscuits and butter; mix well. Press crumb mixture firmly into bottom of prepared tin. Pour sweetened condensed milk evenly over biscuit mixture.

Combine remaining ingredients in a bowl and mix well; place evenly over condensed milk in tin; press down firmly with a fork.

Bake for 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.