Seven Layer Cranberry Bars
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1/4 cupunsalted butter, melted
3/4 cupgraham cracker crumbs
3/4 cupwhite chocolate chips (or vanilla baking morsels)
1/4 cupsemi-sweet chocolate chips
1/4 cupchopped walnuts
1 cupdried cranberries (or craisins)
1 cupsweetened coconut flakes, shredded (loosely filled, not packed)
10 ozsweetened condensed milk (about 2/3 of a 14-oz can)
How to Make Seven Layer Cranberry Bars
- Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper that extends 2 inches on both ends. Lightly spray parchment with no-stick cooking spray; set pan aside.
- Toss the graham crackers crumbs and butter together with a fork until crumbs are evenly coated.
- Place crumb mixture in prepared baking pan, and use your fingertips to pat crumbs into a single layer that covers the bottom of the baking pan. Run the back of a large spoon over the surface to form a smooth, flat layer.
- Evenly sprinkle the white chocolate chips on top. Then add a layer of chocolate chips, nuts, cranberries, and coconut (in that order). Evenly drizzle the condensed milk over the top.
- Place baking dish in oven and bake for about 22 to 28 minutes, or until lightly golden brown around edges and the center is mostly set. Watch closely in the final few minutes of baking time, because the coconut can burn quite quickly.
- Place pan on a wire rack to cool in pan for at least 2 hours (or longer) before slicing and serving. Bars will firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or for up to 6 months in the freezer if wrapped well and kept in airtight container.