1½cupsroughly chopped mini pretzels,about 20 twists, plus more for garnish
½cupsalted butter,melted and slightly cooled
pinchkosher salt
¾cupwhite chocolate chips
1⅓cupssweetened shredded coconut
¾cupdiced guava paste
1(14 ounces) can sweetened condensed milk
¾teaspoonflaky sea salt
Instructions
Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper.
Crush the Graham crackers and ½ cup of pretzels in a food processor, or smash the crackers in a plastic bag. Pour the melted butter and kosher salt onto the crumbs and mix until everything has been moistened. Transfer the crust into your prepared baking dish then press down smooth out with the bottom of a measuring cup.
Start layering by sprinkling the white chocolate chips on top of the crumbs, then the shredded coconut, remaining pretzel pieces, and the diced guava. Drizzle the sweetened condensed milk over the surface then add a few whole pretzels on top as garnish. Gently press down with a rubber spatula and transfer to the oven to bake for 30-35 minutes, or until lightly browned on top.
Cool in the pan for one hour before cutting into squares. Enjoy!
Notes
Spraying the pan with cooking spray helps the parchment paper stay in place.