The crust:
2 cups mixed flour
1 cup unsalted butter, softened
1/2 cup finely chopped sugar
1/4 teaspoon salt
The coating:
1/2 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup hazelnuts
1/2 cup finely chopped sugar
1/4 cup light corn syrup
1/4 cup salted butter
2 large eggs, lightly beaten
1 teaspoon vanilla essence
The garnish:
1/2 cup sweetened condensed milk
1/4 cup salted butter
1/2 cup hazelnuts
1/2 teaspoon vanilla essence
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
For the crust: Combine the flour, sugar, salt, and softened butter in a bowl. Mix until it forms coarse crumbs. Press the crust mixture evenly into the prepared baking pan.
Bake for 15 to 18 minutes until lightly browned.
For the filling: In a medium saucepan, mix the corn syrup, butter, sugar, beaten eggs, and vanilla essence. Cook over medium heat for about 5 minutes, stirring continuously until the mixture thickens slightly.
Remove the crust from the oven, pour the filling on top, and spread the chopped pecans, coconut, and hazelnuts evenly over the filling.
Bake for another 25 to 30 minutes until the filling is set.
While the bars are baking, prepare the topping: In a small saucepan, bring the sweetened condensed milk, butter, and vanilla to a low boil, stirring continuously until smooth.
After baking, pour the topping over the pecan-coconut layer.
Cool completely on a wire rack and refrigerate for 1-2 hours until set.
Cut into bars or squares and serve. Enjoy!