Magic Holiday Bars
Ingredients
A note about gluten: When made with gluten-free cookies, this recipe is gluten free.
10 oz. (approx.)
gingersnap cookies (about 40), such as Stauffer's brand
½ cup (1 stick)
Kowalski's Salted Butter, melted
1 cup
unsweetened flaked coconut
1 cup
chopped nuts (such as almonds, pecans, walnuts or a combination)
1 cup
dried cranberries
⅔ cup
white chocolate chips
⅓ cup
chopped dried apricots (from about 7 apricot halves)
14 oz. can
sweetened condensed milk
Directions
- Preheat oven to 350°.
- Pulse cookies in a food processor until finely ground and resembling graham cracker crumbs.
- In a medium mixing bowl, combine 2 cups cookie crumbs and melted butter; stir until well blended.
- Spray a 9x13" nonstick baking pan with cooking spray; line with parchment paper. Press crumb mixture evenly and gently into the bottom of the parchment-lined pan.
- Top graham crust evenly with coconut and nuts; press firmly.
- Distribute cranberries, white chocolate chips and apricots evenly over crust; drizzle evenly with sweetened condensed milk.
- Bake in preheated oven until bubbly and dark golden-brown on the edges (about 25 min.).
- Transfer pan to a wire rack; cool completely in pan.
- Cut into 32 bars; store in an airtight container at room temperature for up to 1 week.
