CRANBERRY BLISS SEVEN LAYER BARS
I love Cranberry Bliss Bars and Seven Layer Bars so I marryed two favorite bars into one. A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk. It's a fast, easy, one-bowl, no-mixer recipe that's as easy as sprinkling and layering ingredients in a pan. There's a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. If you need a holiday dessert that's virtually effortless but that tastes like a million bucks, this is the one.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl addthe butter and heat on high power to melt, about 1 minute.
- Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
- Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it's okay.
- Evenly sprinkle with the white chocolate chips, chocolatechips, walnuts, cranberries, and coconut (in that order).
- Evenly drizzle sweetened condensed milk over the top.
- Bake for about 20minutes, or until lightly golden brown around edges and the center is mostly set. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute.I've baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
- Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving.Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
- Adapted from Seven Layer Bars
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