I love Cranberry Bliss Bars. Actually anything with white chocolate and cranberries I’m bound to like.
And because I have a longstanding obsession with Seven Layer Bars or Magic Bars as they’re sometimes called, marrying two favorite bars into one had to happen.
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 and the bars have everything going.
There’s a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. So much texture and diverse but complimentary flavors in every bite.
The cranberries perfectly cut through the sweetness of the white chocolate, coconut, and creamy sweetened condensed milk while semi-sweet chocolate chips round things out.
If you need a holiday dessert that’s virtually effortless but that tastes like a million bucks, this is the one.
- 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
- scant 3/4 cup graham cracker crumbs
- 3/4 cup white chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
- 1 cup dried cranberries (I use orange-flavored dried cranberries)
- 1 cup sweetened shredded coconut flakes, measured loosely and not packed
- about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)
- 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 add the 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, chocolate chips, walnuts, cranberries, and coconut (in that order).
- Evenly drizzle sweetened condensed milk over the top.
- Bake for about 20 minutes, 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.
You can find complete recipes of this CRANBERRY BLISS SEVEN LAYER BARS in averiecooks.com