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.