A marriage of the famous Starbucks Cranberry Bliss Bars with Seven Layer Bars!! White chocolate, cranberries, coconut, and so good! Fast and super easy!!
¼cupbuttermelted (I use unsalted, but salted tames some of the sweetness)
scant 3/4 cup graham cracker crumbs
¾cupwhite chocolate chips
¼cupsemi-sweet chocolate chips
¼cupchopped walnuts
1cupdried cranberriesI use orange-flavored dried cranberries
1cupsweetened shredded coconut flakesmeasured loosely and not packed
about two-thirds can14-ounce sweetened condensed milk (eyeball it)
Instructions
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.