Bar Cookie Recipe: Christmas Cookie Bars
These Christmas Cookie Bars combine two holiday colors white and red to evoke symbols of the season. White chocolate chips and coconut resemble snow, dried cranberries resemble holly berries, and pecans round out this flavorful ingredient combination, adding a festive look to your Christmas cookie platter.
Prep time: 15 minutes
Bake time: 25-30 minutes
Makes 24-36 bars
Ingredients
½ cup (1 stick) butter or margarine
1 ½ cups graham cracker crumbs (about 10 large graham crackers)
1 ½ cups white chocolate chips
1 ½ cups dried cranberries (or Craisins)
1 cup sweet flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
Directions
- Preheat oven to 350º F (325º F for a glass dish).
- Spray the sides of a 13 x 9 baking pan with baking spray.
(This will prevent bars from sticking to the sides of the pan.) Cut margarine
into the pan. Set the pan in the heated oven to melt.
- Remove the pan from the oven. Sprinkle graham cracker crumbs
over melted margarine. With a spoon, combine margarine and crumbs until they
are well mixed. Use the back of the spoon to press the mixture evenly into the
bottom of the pan.
- Place dried cranberries in a food processor. Pulse with steel
blade until moderately chopped. Add in pecans and pulse the berries and nuts
together until the texture is well minced.
- In a medium sized bowl with a large spoon, mix together
white chocolate chips, chopped cranberry mixture, and coconut. Pour sweetened
condensed milk evenly over mixture. Mix together until chocolate, fruit, and
nuts are thoroughly coated.
- Spoon fruit and nut mixture over graham cracker crust. Press
down evenly with a wooden spoon or a piece of waxed paper.
- Bake bars 25-28 minutes until lightly browned. Remove the
pan from the oven and allow it to cool completely on a wire rack. Cut into
bars.
- Store bars loosely covered at room temperature.
A Special Tip from The Elf
If you prefer your barsto have a chunkier surface texture, you can combine cranberries and chopped pecans directly with the white chocolate chips and coconut without mincing them first in the food processor. Chopping creates a smoother texture on the cookie surface.
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