Seven Village Bars pays honor to our 7 beautiful Polynesian cultures represented at the Polynesian Cultural Center: Hawaii, Fiji, Maori, Tahiti, Tonga, Rapa Nui and Samoa

NOTE: Use an extra large cookie sheet measuring 11 x 17 or 1/2 sheet professional pan measuring 18 x 13. The smaller the pan, the thicker the bar. Thicker bars will be extremely gooey – but oh so good! However, for a true 7 Village Bar experience, keep the layers thin, which makes them easier to pick up and carry around. You rchoice!

Ingredients:

CRUST –

3 c. graham cracker crumbs (if using whole graham crackers, take care to thoroughly crush to a fine mix)

1/2 c melted butter

1/2 cup chopped macadamia nuts (HAWAII)

FILLING:

1/2 C coconut flakes (SAMOA)

1/2 C almond slivers (TONGA)

1 C Rice Crispies (RAPA NUI)

1/2 C white chocolate chips (MAORI)

1/2 C pecans (FIJI)

1 C chocolate chips (TAHITI)

TOPPING:

2 – 12 oz cans evaporated milk

INSTRUCTIONS:

CRUST 

Prepare graham cracker crumbs, place in large bowl, Pour melted butter and macadamian nuts over the top and mix with a fork.  

When thoroughly mixed, press lightly and evenly into the bottom of the baking sheet and cook in the oven at 350 degrees for 10 minutes. Cool

Photo courtesy of Alyssa Bajenaru

FILLING:

Combine the coconut, almond slivers, Rice Crispies, white chocolate chips, pecans and chocolate chips in a bowl. Pour mixture over cooled cookie crust and spread out evenly. 

TOPPING:

Take the two 12 oz. cans of condensed milk and pour over the pan contents. Use a spatula to spread it out, if necessary.

Bake in the oven at 350 degrees for 15 minutes (20 minutes if using the smaller sized baking sheet)

Cool thoroughly and cut into serving pieces.

Sure to become a family favorite!