White Chocolate Coconut Cranberry Bars Recipe
A festive bar for a dessert table.
Servings: 3 dozen
Equipment
Ingredients
- 1 package 5.3 ounces Walker's Shortbread Finger Cookies, crushed into fine crumbs
- 1/2 cup butter melted
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dried cranberries
- 1 can 14 ounces sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup pecan halves
Instructions
- Preheat oven to 350°. Grease a 13 x 9-inch baking pan and set it aside.
- Mix shortbread crumbs and melted butter until crumbly. Press the mixture onto the bottom of the prepared pan.
- In a large bowl, mix remaining ingredients; spread gently over the crust.
- Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.
