This past week my boss was cleaning out her desk and found the Thanksgiving Recipe insert from last year’s newspaper. I was immediately drawn to the Coconut Cranberry Bars. I love white chocolate and who doesn’t like sweetened condensed milk. Plus, it can be prepared in about 10 minutes and bakes for only 23 minutes – quick and easy! The final product was a sweet, moist, melt-in-your-mouth bar. This would be a perfect dessert for Thanksgiving dinner. I opted for cinnamon graham crackers because, truthfully, that is what I had on hand, but I think the touch of cinnamon worked perfectly.
Coconut Cranberry Bars
Source: Kansas City Star newspaper
1 ½ cups graham cracker crumbs (regular or cinnamon)
½ cup butter or margarine, melted
1 ½ cup white chocolate chips
1 ½ cup dried cranberries
1 can (14 oz) sweetened condensed milk
1 cup flaked coconut
1 cup pecan halves
Preheat oven to 350 degrees.
Combine graham cracker crumbs and butter; press into a greased 9 x 13 pan. In a bowl, combine the remaining ingredients and mix well. Gently spread over the crust and press down lightly. Bake for 23-28 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars.
Makes about 3 dozen bars. Store in an airtight container.