What a productive day!! Cooked these awesome Coconut Cranberry Bars, made a batch of my Glazed Molasses Scones for the freezer, wrapped 75% of the presents, put a few last minute finishing touches on my Christmas decorating and just got back from my last circuit class of 2015.
Now all we need is some snow…..just a little little sprinkle to make it feel Christmassy. That’s not asking for too much righ!?! I might regret asking for snow because once it starts, it doesn’t stop!
I love baking for Christmas! I love blasting my favorite Christmas music and singing and dancing around the kitchen….and the best part is taste testing all the treats and then getting them into the freezer fast so that I stop taste testing all the treats! These Coconut Cranberry Bars were definitely a favorite in our house today…..A new Christmas recipe for sure!
Coconut Cranberry Bars
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 1/2 cup white chocolate chips
- 1 1/2 cups dried cranberries
- 1 cup flaked coconut, unsweetened
- 1 cup pecan halves
- 1 can sweetened condensed milk
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
Mix graham cracker crumbs and butter until combined and pour into prepared pan. Press crumbs to fill bottom of pan.
Sprinkle crust with a layer of coconut, a layer of white chocolate chips, then a layer of pecans, then a layer of cranberries. Slowly drizzle the entire can of sweetened condensed milk evenly over the top of the ingredients in the pan and smooth with a spoon to cover the entire pan.
Bake for 25 minutes or until edges are golden brown. Cool completely then cut into squares.
Makes 3 dozen bars.