Directions
- 1Combine sweetened condensed milk, powdered sugar, vanilla extract, pineapple and coconut flavorings in a bowl and mix until evenly blended.
- 2Cut macadamia nuts in half.
- 3Use a mini ice cream scoop to put the filling in a mold.
- 4Press half a macadamia nut into the filling in each mold.
- 5Clean up any excess filling on the mold with a mini metal offset spatula.
- 6Cap the mold with milk chocolate and let it set up in the fridge for 30 minutes before unmolding.
- 7Spread leftover filling on a silicone baking mat with parchment paper and a rolling pin to make it flat.
- 8Fold the flat layer in half and press it down.
- 9Chill for about an hour to let it firm up.
- 10Cut the chilled filling into bars.
- 11Press macadamia nuts into the bars.
- 12Dip the bars into tempered chocolate or compound chocolate using a mini offset spatula and a fork to coat completely.
Ingredients
- 1 14 ounce can sweetened condensed milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.01 pineapple LorAnn super strength oils
- 0.01 coconut LorAnn super strength oils
- 4 cups unsweetened shredded coconut
- 8 ounces roasted unsalted macadamia nuts
Equipment
14 ounce canmeasuring cupsmixing bowlspatulaknifemini ice cream scoopmoldparchment paperrolling pinmini metal offset spatulachocolate dipping fork
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